Comforty Soup -- Italian Style

“Created for RSC #6. Comfort food just the way my family likes it. You can leave the soup nice and chunky, or you can blitz it with an immersion blender (or give it a whizz in the food processor) for a smoother, creamier blend.”

Ingredients Nutrition


  1. Tear the spinach leaves coarsely
  2. Chop the mushrooms, potatoes and onions into 1/2 inch pieces
  3. Heat the olive oil in a large, heavy bottomed soup pot
  4. Toss in the spinach, mushrooms, potatoes and onions
  5. Saute over medium heat for 10 minutes
  6. Toss in the basil leaves and the oregano, saute for another 1 minute
  7. Add the white wine
  8. Cook for another minute
  9. Add enough water to just cover the vegetables
  10. Bring to a boil
  11. Lower the heat, cover, and let simmer for another 15 minutes
  12. Uncover, add the heavy cream and salt and pepper to taste
  13. At this point the soup can be blitzed with an immersion blender (or in the food processor), or just leave the soup as is in its chunky state
  14. Top with basil leaves as a garnish

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