Creamy Sausage & Potato Soup
The perfect potato soup with sausage, spinach, and a creamy base made with beans!
It may not necessarily be soup weather but it is soup season for my family and we are breaking out all our favorites and trying some new recipes like this one! Because one of our all-time favorites is kale soup which has potatoes and sausage in it, we all gravitate towards trying new soups with similar ingredients. This one is unique in that the base gets beans, but you blend them so it’s nice and smooth and THEN you get sausage, potatoes, and spinach. It’s a really nice way to get more body to the soup and add more fiber as well.
What You Need:
1 tsp. extra virgin olive oil
1 lb. Italian sausage (pork, turkey, chicken, or vegan works!)
1 small onion, diced
4 cloves minced garlic
2 tsp. Italian seasoning
1 can (15 oz) cannellini beans, drained and rinsed
4 cups chicken or vegetable broth
4 cups diced yellow potatoes (peeled or unpeeled)
1/2 tsp. salt
Black pepper to taste
1 cup finely chopped spinach
Directions:
Heat a large stockpot over medium-high heat add sausage. Cook and crumble until browned, about 7 minutes.
Remove with a slotted spoon and set aside.
Add oil with onion and cook until softened, about 5 minutes. Add garlic and cook for an additional 30 minutes.
Add the Italian seasoning and stir well. Add beans and broth and stir.
Use an immersion blender or transfer to a regular blender to blend until creamy. Then return to pot.
Add cooked sausage, potatoes, and season with salt and pepper. Bring to a boil.
Reduce heat to simmer, cover, and simmer for about 30 minutes or until potatoes are tender.
Once potatoes are tender, add spinach and simmer for an additional minute to wilt.
Recipe from Skinny Taste