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| Allstar Potato, Spinach, and Sausage Soup |
"This recipe turned into the winner of an Allrecipes recipe contest for Potatoes USA, developed and cooked through Paula Roten, Diana Bishop, Nikki Russell!"
Ingredients :
- 2 tablespoons olive oil
- 1 massive white onion, chopped
- 3 cloves garlic, minced
- 1/2 pound mild Italian sausage
- 1 1/2 kilos crimson potatoes, chopped
- four cups hen broth
- half cup water
- 1 teaspoon bird soup base (which include Better than Bouillon®)
- 6 cups infant spinach, divided
- 1 cup chopped fresh basil
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon pine nuts
- 1/4 cup milk
- ground black pepper to flavor
- 1/four cup shredded Parmesan cheese
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H5M |
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- Heat olive oil in a huge skillet over medium-high warmth; upload onion and garlic. Saute until onions are smooth, approximately 5 mins. Add sausage; cook dinner and stir until sausage is browned and crumbly, five to 7 minutes. Add potatoes; cook and stir till barely browned, about 3 minutes.
- Mix fowl broth, 1/2 cup water, and soup base into potato combination; carry to a boil. Reduce heat and simmer soup for 15 mins.
- Bring water to a boil in a saucepan; upload 3 cups spinach and cook dinner till wilted, about five mins. Drain and reserve half of water from the saucepan.
- Combine three cups spinach, reserved half of cup spinach water, basil, 1/4 cup Parmesan cheese, and pine nuts in a food processor; combo till pesto is easy.
- Stir milk and black pepper into soup; cook over low heat till heated through, 2 to 3 mins. Add cooked spinach and stir. Ladle soup into bowls and pinnacle each with 1 tablespoon Parmesan cheese and a spoonful pesto.
Notes :
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