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Sausage, Potato, and Spinach Soup

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“This is really delicious. I changed it a little--added some corn and mixture of Italian cheeses. I also used evaporated milk in place of the heavy cream. Recipe posted as listed and courtesy of”

Ingredients Nutrition


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add Italian sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat.
  3. Stir in garlic, onion, oregano, basil, and red pepper flakes.
  4. Cook, stirring frequently, until onions have become translucent, about 2 to 3 minutes. Season with salt and pepper.
  5. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  6. Stir in spinach until it begins to wilt, about 1 to 2 minutes.
  7. Stir in heavy cream until heated through, about 1 minute, and season with salt and pepper, to taste. Serve immediately.

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