Chicken Sausage, Potato and Spinach Soup
Minimal prep time and a short list of ingredients make this soup a perfect week-day meal. The spinach may be substituted with kale, collard greens chard or other similar greens, but be sure to remove the tough stalks.
Prep Time25 mins
Cook Time35 mins
Servings: 8 servings
- 1 large onion diced
- 3 Tbsp olive oil
- 3 cloves of garlic crushed
- 4 large potatoes peeled and cut into 1/2 inch cubes
- 8 cups of chicken broth
- 6 links of chicken sausage casings removed
- 6 cups of loosely packed baby spinach leaves or other leafy green such as kale, collard greens or chard (stalks removed, chopped into bite size pieces)
- salt and pepper to taste
Remove the sausage from its casing and break up into smaller pieces of your choosing. In a large skillet over medium high heat, heat 1 Tbsp of the oil. Test the oil by dropping a little bit of the meat into the pan – if it sizzles, the pan is ready. Add half of the sausage to the skillet, making sure not to overcrowd the pan (depending on the size of your skillet, this may take more than two batches). Brown the meat on all sides and remove to a plate. Add another Tbsp of oil to the pan and continue browning the second batch the same way. Set meat aside.
In a large stockpot, sauté the onions in the rest of the oil over medium low heat until transparent, about 5 minutes. Lower the heat slightly and add the crushed garlic, stirring constantly for about 1 minute. Add the potatoes and 8 cups of chicken broth to the pot. Adjust the heat up to bring the broth to a boil. Lower the heat to a simmer and cook covered for about 25 minutes, or until the potatoes are fork tender.
With a potato masher, mash some of the potatoes until desired chunkiness is achieved (leaving some of the potatoes whole for added texture). Add the sausage to the soup and cook another five minutes. Add the spinach and cook another 3 minutes. Add salt and pepper to taste and serve.