We had a gorgeous couple of Fall days recently. Unseasonably warm and absolutely wonderful. It was short lived and we are back to weather more representative of the season: cool and damp. It’s not my favorite, but when life hands you crummy weather, make soup!
This is a new recipe that will be going in the soup rotation at my house (I’m not certain what that rotation is exactly – if I’m lucky there’s enough winter to make my favorite soups a couple times, and others that were just good enough to make the cut, once – but you get my drift).
1 lb spicy Italian sausage
3 cloves of garlic, minced
1 onion, diced
1 carrot, shredded
1/2 tsp dried oregano
1/2 tsp dried basil
pinch of red pepper flakes (if you desire some added heat, if not, skip it)
5 cups chicken broth
1 cup water
1 bay leaf
1 pound of red potatoes, diced small
3 cups baby spinach
1/4-1/2 cup cream
salt & pepper to taste
Brown sausage in soup pot, crumble while cooking into desired size
Remove sausage from pot
Add garlic, onion and carrot and cook until soft (add in olive oil if needed)
Season with oregano, basil, pepper flakes, salt and pepper, stir to combine
Stir in broth and water. Add bay leaf and potatoes. Return sausage to pot.
Bring to a boil, stir well, cover, reduce heat and cook until potatoes are soft (then keep warm until ready to serve)
Just prior to serving, add spinach and cook until it begins to wilt.
Add cream. Taste and adjust seasonings (i.e. salt and pepper)
Serve with cheesy garlic bread, or half a panini on the side. This is a hardy soup so you won’t need a lot…but what fun is soup if there isn’t something to dunk in it?
Psst…this is another recipe that is good if you are stocking the freezer. Follow the recipe until you are just short of adding the spinach and cream – and freeze. When you are ready to eat this one, thaw, bring to a boil, drop the heat down, and finish the last 2 steps (spinach and cream) and Presto! Dinner on the table in a flash!
Stay warm out there, my friends!