I swear by this soup as being one of the best soups I’ve ever eaten and will continue to make to keep in the refrigerator for times when I don’t feel like cooking. I have fallen so deeply in love with this soup, I will eat it for breakfast or as a small snack. If breakfast is for champions, then I’m the champion who eats soup for breakfast.
I found this soup when I wanted to start eating more potatoes because I heard people were living off of just potatoes and vegetables using the Potato Reset. If you know anything about the Potato Reset then you know this soup doesn’t fall under those qualifications.
If you’ve ever eaten at Olive Garden, then you may know about the infamous Zuppa Toscana soup. This soup is very similar but Olive Garden adds heavy cream to the soup. I reserve the dairy intake for the extra Parmesan cheese for optimal melty goodness at the end.
If you need a Parmesan cheese recommendation that is cheaper than the blocks you find in the fancy cheese department, try Sargento Shaved Parmesan Cheese. At my local grocery store it’s just over $3.00 but I can often find it on sale for $2.50. This cheese melts well but if you want a rich, nutty cheese shredding your own cheese is always worth the effort and price.
My favorite part about this soup is the thickness the red potatoes give the soup especially after it has been in the refrigerator overnight. I have seen other recipes for this soup where russet potatoes are used but I think russet potatoes add a grittiness to the soup that I don’t particularly enjoy. But, hey, you do you.
In my recipe, I use 1 to 1 1/2 pounds of red potatoes for two reasons. 1) I like this soup chunky! I love having a bigger potato to sausage ratio. It definitely makes it more filling. 2) Maybe this is just me, but red potatoes tend to have more bruising/markings on them so I never use all of the potato, anyways.
Prep Time: 15 minutes Cook Time: 25 minutes
What you will need:
- 1 lb sausage of your choice (I use turkey)
- 1 tablespoon of olive oil
- 1 to 1 1/2 lbs of red potatoes (chopped into small cubes)
- 5 to 6 cups of baby spinach
- 6-8 cups chicken broth (I use low sodium.)
- 1 medium onion, diced
- 4-5 cloves of garlic, minced
- 1 1/2 teaspoons of dried oregano
- 1 1/2 teaspoons of dried basil
- 1/2 teaspoon of pepper
- 1 teaspoon of salt (add as desired/needed)
- 1/2 teaspoon of crushed red pepper flakes
- Salt and pepper to taste
**Adjust ingredients according to desired taste**
Optional Extras: Parmesan cheese or croutons for topping, a hard bread such as a french baguette for dipping! All delicious options. If you’re trying to keep this on the healthier side omit all these tempting extras.
The How To :
- Heat olive oil in a large pot or dutch oven. You can omit this step if using a non-stick pot.
- Remove casing from sausage. Brown and crumble. Add onion to pot and cook for 2-3 minutes or until translucent. Add garlic, basil, oregano, and crushed red pepper flakes to pot while stirring to prevent burning and heat until fragrant. This usually takes about 1 minute.
- Add chicken broth to pot and let come to a boil.
- Place potatoes in the pot and cook for 12 to 15 minutes or until potatoes are fork tender. The cook time will vary depending on the size of your potatoes.
- Reduce temperature to simmer. Add spinach, chop if desired. Let the spinach wilt.
- Salt and pepper to taste.
- Serve, add cheese, bread, or croutons as desired and Dobrou Chut’!
Inspired by Damn Delicious
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