Beef Stew

Do you ever just crave a nice, hearty beef stew made in the Crockpot?

The other day I saw a picture of a beef stew that had large chunky bites in it. I wanted to emulate that beef stew so badly.

Unfortunately, I didn’t succeed visually but I definitely succeeded with flavors.

On another note, I wanted to keep it simple without much more chopping than I needed to do. I decided to put the entire beef chuck roast, in large sections, into the Crockpot. This is instead of slicing the beef chuck roast into one-inch cubes and you won’t need to shred the meat later.

In addition to this stew, I also venture into the world of bread making for a bit. I tried making the popular no-knead bread in a dutch oven. I would say it’s a good first attempt.

If you don’t have any interest in making your own bread, I highly recommend you find some bread to dip in this stew. It’ll be well worth it.

So, here’s a tasty beef stew that will make your house smell delicious ALL DAY.

Prep Time: 15 minutes Cook Time: 8 hours

What You Will Need:

  • 2lb-3lb Beef Chuck Roast
  • 2 Tablespoons of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Ground Pepper
  • 1 Teaspoon of Dried Thyme
  • 1 Teaspoon of Oregano
  • 2 Cups of Chicken Stock
  • 1 Cup of Water
  • 1 Beef Bouillon Cube/Beef Flavor Packet
  • 3 Cloves of Garlic
  • 3 Carrots, peeled and chopped (I used about about half a pound of baby carrots)
  • 2 Ribs of Celery, chopped
  • 1 lb of Red Potatoes, diced
  • 8 Ounces of Brown or Baby Bella Mushrooms (I suggest using larger sized mushrooms because they shrink significantly.)
  • 1 Large Yellow Onion, diced
  • 1 Cup of Frozen Peas

The How-To:

  1. Place your sections of beef chuck roast in the bottom of Crockpot.
  2. Next add the carrots, celery, potatoes, garlic, onion, and mushrooms to the Crockpot.
  3. Add the chicken broth and the beef packet or bouillon cube along with the water. If you’re using a beef packet, mix it into the chicken broth before putting it in. If you’re using a bouillon cube crush it up into pieces before putting it in the Crockpot.
  4. Then, season the stew with salt, pepper, dried thyme, and dried oregano. Make sure to give this a decent stir while trying to leave the meat at the bottom of the Crockpot.
  5. Place Crockpot on Low for 8 hours.
  6. When there’s an hour left of cooking, remove the beef chuck roast and shred/chop into small pieces.
  7. Before putting the meat back in, remove one cup of liquid and mix in 2 tablespoons of flour. Combine well making sure flour is completely dissolved. Pour back into the Crockpot along with meat and the frozen peas. Turn Crockpot on high for the last hour.
  8. Let it cook for another hour on high. If the stew starts to become thick, you can put it on low for the rest of the time.

Cream of Mushroom Soup

Mushrooms are the politics are food. Everyone has an opinion about mushrooms. You love them, you don’t like them, you can only eat them raw or you can only eat them cooked.

So many opinions.

My opinion? I love them. I can eat them raw in salads or cooked on pizzas. When I saw this recipe on Cafe Delite’s page, I knew I would love this.

I’ve never had homemade cream of mushroom soup. I’ve always consumed it via Campbell’s canned soup containers. So, I was very excited to take on this soup.

Two things I would encourage you with before making this recipe:

  1. Slice your mushrooms. Yes, it takes more time but, I think, most precut mushrooms are cut just a little too thick.
  2. Don’t be intimidated by the Marsala wine. I happened to have some to use but if you don’t have any, no big deal.

I fully recommend having some crusty bread with this soup. It’s definitely necessary.

Note: This could be made Keto by using a Keto-Friendly flour substitute.

Prep Time: 10 minutes Cook Time: 25-30 minutes

What You Will Need:

  • 4 Tablespoons of Butter
  • 1 Tablespoon of Oil (I used olive oil.)
  • 2 Medium-sized Onions, diced
  • 1 1/2 pounds of Baby Bella or Brown Mushrooms, sliced
  • 4 Teaspoons of Dried Thyme
  • 1 Teaspoon of Dried Parsley
  • 1/2 cup of Marsala Wine (I used red but you can also use white.)
  • 6 Tablespoons of All-Purpose Flour (You could use a Keto-Friendly flour to make it Keto.)
  • 4 cups of Low Sodium Chicken Broth
  • 2 Teaspoons of Salt
  • 1 Teaspoon of Pepper
  • 2 Beef Boullion Cubes or Beef Stock Packets
  • 1 Cup of Heavy Cream

The How-To:

  1. Heat butter and oil in a large pot or dutch oven. Add onion to the pot and cook for 2 to 3 minutes. Then, cook garlic until fragrant, about 1 minute.
  2. Then, cook the mushrooms for about 5 minutes. Add 2 teaspoons of the dried thyme as well.
  3. Next, pour the Marsala wine into the pot and cook for about 3 minutes.
  4. Gradually add the flour to the mixture until you can no longer see any flour. Allow mixture to cook for 2 additional minutes to help rid the taste of flour.
  5. Then, add the stock and let it come to a boil. Turn the heat to low-medium heat and add the salt, pepper, and the beef bouillon cubes.
  6. *Important* Make sure to cover your pot while also keeping your soup at a nice simmer. Meaning, it’s not a full boil but smaller bubbles happening. If the heat is too high, the soup will not thicken. Allow for the soup to simmer for 10 to 15 minutes or until the soup has begun thickening. Be sure to stir occasionally.
  7. Reduce the heat to low and add in the heavy cream and return to a gentle simmer for a few minutes.
  8. Add in the parsley and stir.
  9. Serve with bread and/or Parmesan if you so choose. Dobrou Chut’!

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Sausage, Cauliflower, and Spinach Soup (Keto-Friendly)

One of my favorite soups is Sausage, Potato, and Spinach Soup. It’s a meal that I will make knowing that I’m planning on not cooking for three days. I will eat it for every meal. During my time with my cousins in Connecticut, we made this soup and I was surprised at how much I enjoyed it.

I came home from Connecticut yesterday and I do have a head of cauliflower to use. I am considering making this soup just to have as a light snack during my time of social distancing.

Why not?

Here are reasons why you’ll also want to make this soup:

  1. It’s Keto- Friendly.
  2. It’s EASY. It only has 7 ingredients.
  3. It’s filling. Cauliflower is very satiating. You won’t find yourself missing the potatoes.
  4. Loading it with Parmesan is still allowed.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 30 minutes

What You Will Need:

  • 1 lb of Sausage (We used mild but spicy would be good, too)
  • 1 1/2 Cups of Onion, diced
  • 4-5 Cloves of Garlic
  • 6 Cups of Chicken Broth
  • 4 Cups of Greens (Spinach, Kale, or Arugula)
  • 1 Head of Cauliflower (Roughly 3-4 Cups)
  • 1 1/2 Cups of Heavy Cream
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Salt

The How-To:

  • Brown and crumble sausage in large pot or dutch oven.
  • Add onion into sausage and allow to become translucent.
  • Next, add garlic.
  • Once garlic is fragrant, add chicken broth, salt and pepper.
  • Bring the soup to a boil. Add the Cauliflower bring to a boil again and cook until tender. About 15 minutes.
  • Bring the temperature down to about medium-low and add the heavy cream.
  • Add the greens and let it wilt.
  • Allow everything to meld together by simmering soup for 5-10 minutes.
  • Top with Parmesan and Dobrou Chut’!

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Beef Chili

During this time of self-isolation, I decided to go to Connecticut to hang out with my two cousins, who are two and four years old. I’ve been with them for just over a week and, for now, they’ve only just now become stir crazy.

They have me on my toes figuring fun activities to do with them. So far we’ve built an obstacle course, a race track, we learned how to do a maze, and played outside as many times as possible.

Among all the playfulness, we’ve also made some soup recipes! Look forward to seeing what those might be.

This recipe is a spin-off of an award-winning Chili recipe and it was magnificent. During the making of this chili, there were some modifications made due to the availability of ingredients and simple judgment calls based on what we deemed might be too much.

Be prepared to put some work into this chili but it will be worth it.

Originally, this chili was a three-meat chili. Ground beef, ground sausage, and bacon! What a trio. We opted to only use the beef and the sausage. It still yielded plenty of flavors.

If you’re not a fan of a bean-heavy chili, then this is definitely for you. With fewer cans of beans and more veg, you’ll definitely be farting less…

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 20 minutes Cook Time: 4-6 hours

What You Will Need:

  • 1 lb of Ground Beef
  • 1 lb of Ground Sausage
  • 1 Green Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 1/2 cup of Celery, finely chopped
  • 1 small Yellow Onion, finely chopped
  • 4-5 Cloves of Minced Garlic
  • 1 Cup of Frozen Corn
  • 15 oz can of Black Beans
  • 15 oz can of Petite Diced Tomatoes, not drained
  • 28 oz can of Peeled Tomatoes
  • 2 Tablespoons of Tomato Paste
  • 1 Cup of Pasta sauce
  • 4 Tablespoons of Chili Powder
  • 1 Tablespoon of Dried Oregano
  • 2 Teaspoons of Cumin
  • 1 Teaspoon of Dried Basil
  • 2 Teaspoons of Salt
  • 1 Teaspoon of Ground Pepper
  • 1 Teaspoon of Cayenne Pepper
  • 1 Teaspoon of Paprika
  • 1 Tablespoon of Worcestershire Sauce
  • 1 Tablespoon of Cocoa Powder

The How-To:

  1. Begin by browning the beef and the sausage. When done place inside Crockpot.
  2. Using the same skillet that you used for the meat, soften the onions, celery, red and green peppers. Add garlic to the skillet when veggies are almost done until fragrant. Add to Crockpot when finished.
  3. Add the can of petite tomatoes with the liquid, add the peeled tomatoes and crush them with a wooden spoon or other utensils to make them smaller. Add the can of the black beans but make sure to drain the liquid.
  4. Add the rest of the ingredients as is including all of the seasonings directly into the Crockpot.
  5. Stir everything together until combined.
  6. Set Crock pot on low for 4 to 6 hours.
  7. Serve and top with desired toppings such as cheese, sour cream, or tortilla chips. Dobrou Chut’!

Homemade Hamburger Helper

I know… this is NOT soup. So, why is it on a soup blog? Because it’s important to be educated in all types of cuisines including the ones that mimic sort of gross boxed pasta with questionable seasoning packets. Let’s move on…

I used to love it when my mom would make Hamburger Helper for dinner when I was a child. I would request it every week like it was taco Tuesday.

I remember a couple of years ago, after getting over my infatuation for Hamburger Helper, I wanted to recall it’s deliciousness and make it again.

The honest answer, it was gross. If I wasn’t sober, it might have been better but after that encounter, I wanted to try to make it from scratch.

I’ve had homemade Hamburger Helper before. I googled homemade versions and found that there weren’t too many steps to making this better.

Also, this is the lasagna version because that was the flavor that I grew up eating. If you’re into a different flavor, you’ll have to google a different recipe.

The recipe I used comes from Jo Cooks One Pot Hamburger Helper Lasagna

I’ve modified her recipe to match my preferences and I also used ingredients that I had in my kitchen already. For example, the typical Lasagna Hamburger Helper uses Mafalda pasta but I had a box of trio pasta, I added Parmesan as well as fresh spinach. In my recipe, I used pizza sauce because I didn’t have any marinara and still tasted top-notch.

Prep Time: 5 Minutes Cook Time: 25 minutes

What You Will Need:

  • 1 lb Ground Turkey
  • 1 Small Onion, diced
  • 4-5 Cloves of Garlic, minced
  • 1 Tablespoon of Italian Seasoning
  • 2 cups of Marinara Sauce
  • 8 oz of any Pasta of your Choice
  • 3 cups of Chicken Broth
  • 1/2 cup of Mozzarella Cheese
  • 1/2 cup of Parmesan Cheese
  • 4-5 cups of Fresh Spinach

The How-To:

  1. Start by browning the ground turkey. If you’re using a fattier meat, you may want to drain the fat afterward.
  2. Add onion and cook until almost translucent. Add garlic and Italian seasoning and cook for 1-2 minutes.
  3. Add the marinara sauce, chicken broth, and pasta. Stir until well combined. Bring this to a boil, then turn down the heat and cook for 15 minutes or until the pasta is fully cooked. You will also notice that the sauce has thickened quite significantly.
  4. Stir in the Mozzarella and the Parmesan cheese until they have melted.
  5. Then wilt the spinach. This will take 1-2 minutes.
  6. Add salt and pepper to taste.
  7. Serve and Dobrou Chut’!

Creamy Sausage, Tomato, and Parmesan Soup (Keto-friendly)

During my exploration of Keto-friendly soups, I came across this decadent soup.

When I was on my search for keto-friendly soups, this one popped up. (Check out my other soup that’s also Keto friendly). It’s luscious, savory, and cheese-filled. Sounds like the perfect combination.

There are not too many vegetables to chop, the sausage brings a lot of flavors, and I get to use my instant pot.

Yes! An instant pot! I love my instant pot. You can make anything in it… in an instant. It’s a great tool for the kitchen. In fact, if you buy an instant pot you don’t need a slow cooker because an instant pot has that function. One less appliance for your house.

Soups are wonderful because you can add whatever you have in the fridge.

In this case, I added green peppers because I needed to use the green pepper before it went bad. It did look like a soupy Christmas pageant. But, it added texture to the soup. You could also add spinach at the end if you wanted to throw in some more veg power.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it with me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 15 minutes

What You Will Need:

  • 1 lb Italian Sausage
  • 1 medium White Onion, diced
  • 4 to 5 Cloves of Garlic, minced
  • 8 oz can of Tomato Sauce
  • 1 teaspoon of Italian Seasoning
  • 4 medium Roma Tomatoes, diced
  • 1/2 cup of Cream Cheese
  • 1 cup of Chicken Broth
  • 1 cup of Heavy Cream
  • 1/4 of Parmesan

The How-To:

  1. Brown sausage in Instant Pot using the Saute setting.
  2. Add diced onion and minced garlic to Instant Pot and allow to cook down for 3 to 5 minutes until onion starts to become translucent.
  3. Turn off Saute setting.
  4. Add Roma tomatoes, tomato sauce, chicken broth, cream cheese, and Italian seasoning. Stir until combined.
  5. Using the manual pressure option, set the timer for 5 minutes and use the quick release once the 5 minutes are complete.
  6. Finally, add the heavy cream and Parmesan cheese.
  7. Serve and Dobrou Chut’!

Chicken and Riced Cauliflower Soup (Keto-Friendly)

This soup came to fruition when someone at work said, “I need a soup that is Keto friendly.” Point. Blank. She gave me a list of things that she can’t make soup with based on Keto guidelines and her children’s eating habits.

I wracked my brain and threw out some options, but none were satisfying enough for me to feel good about giving any solid advice. I told her I’d get back to her.

My first thought was, “What can I use as a substitute for carbs, but will still leave you feeling just as satisfied and full?”

Riced Cauliflower.

I have never used riced cauliflower in soup, but I’ve heard positive things about it. I had one fear of using riced cauliflower which was, will it get too mushy? Most likely.

My solution to this dilemma was to recognize that I would not be able to make double or triple batches of this soup, unless it would be eaten all at once.

For me, this is tough. Work smarter, not harder, right? In this case, to keep the integrity of the soup, I must respect the riced cauliflower and its needs. Only make what you’re going to eat in one sitting.

This was my first time using coconut milk as a substitute for heavy cream. My goal was to make it as light as possible without sacrificing the creaminess. You cannot taste the coconut whatsoever.

I was not disappointed after making this one. It was filling, flavorful, and I felt satisfied after only one bowl of soup (but I had a second anyway just to be sure I wasn’t wrong).

This may also be a great substitute for chicken noodle soup if you’re sick because it has a big, veggie-packed punch and may be good for those with gluten allergies and intolerances.

I topped it with some cheddar cheese and it was delicious!

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it with me on Instagram and Facebook!

Prep Time: 15 minutes Cook Time: 25 to 30 minutes

What you will need:

  • 2 pounds of Chicken Breast
  • 2 tablespoons of Olive Oil
  • 1 cup of Carrots, chopped into small pieces
  • 1 1/2 cups of Celery, chopped into small pieces
  • 1 medium Onion, diced
  • 3-4 cloves of Garlic, minced
  • 4 cups of Chicken Broth
  • 1 can of Coconut Milk
  • 1/2 cup of any nut flour or Keto- friendly flour
  • 2 teaspoons of Ground Pepper
  • 1 teaspoon of Dried Oregano
  • 1 teaspoon of Dried Rosemary

The How-To:

  1. Cook chicken breast in the oven until it reaches an internal temperature of 165 degrees. Shred and set aside.
  2. Heat olive oil in dutch oven or large pot.
  3. Saute carrots, celery, and onion on a medium heat. Allow vegetables to soften and let the onions become translucent. This will take about 8 to 10 minutes.
  4. Add garlic and let it become fragrant. 1-2 minutes.
  5. Empty coconut milk into a small pot to become warm. Discard the liquid in the can and use only the coconut fat at the bottom of the can. It will be added later.
  6. Turn heat down to low/medium. Next, gradually add flour to the vegetable mixture while stirring frequently to avoid burning.
  7. Slowly add the coconut milk to the vegetable until it is all incorporated and stirring frequently.
  8. Slowly add the chicken broth while stirring frequently.
  9. Add oregano, rosemary, and ground pepper.
  10. Turn heat to medium and let soup come to a simmer for about 5 minutes.
  11. Add chicken and let simmer for another 10 minutes.
  12. Add riced cauliflower and cook according to package. (Mine took about 4 minutes)
  13. Serve and Dobrou Chut’!

Spinach and Artichoke Dip

Yo, did you read that? Spinach and artichoke dip? Need I say more? Yes, Please!

I’ve made this dip for parties and work potlucks and it’s one of the recipes people ask me for. When someone asks me for a recipe, it’s like winning the cooking lottery because it’s like you’ve done something right! *Insert dancing celebration*

What makes this dip stand out is that I always add more shredded cheese than what a typical recipe says. Always, always, always. Considering this added cheese, it’s important to have enough moisture so the dip isn’t one huge cheese cube in a crockpot. But, now that I’ve thought about that.. a large, warm cheese cube wouldn’t be too bad after a couple of drinks.

Let’s venture into dipping apparatuses. I would suggest crackers, pita chips, tortilla chips, or toasted baguettes. This is a hearty dip which means that your apparatus will have to be sturdy to scoop the dip adequately. Once scooped, the apparatus will have to maintain strength to make into the mouth. This is important to think about when deciding what to use.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 15 minutes Cook Time: 2 hours

What You Will Need:

  • 8 ounces of Cream Cheese
  • 1 cup of Sour Cream
  • 9 cups of Fresh Spinach
  • 14 ounce can of Artichokes
  • 3 cups of Mozzarella Cheese
  • 1 cup of Parmesan Cheese
  • 3-4 cloves of Garlic
  • 1 teaspoon of Ground Pepper
  • 1 teaspoon of Salt
  • 1/4 to 1/2 teaspoon of Crushed Red Pepper

The How-To

  1. Wilt spinach in a pan. If you have a non-stick pan and don’t need to use water to wilt you spinach to avoid burning, then you can skip the next step.
  2. Use cheesecloth or clean kitchen towel to remove excess liquid from spinach.
  3. Chop artichokes into smaller pieces and cube the cream cheese. Place into crockpot.
  4. Combine the remaining ingredients in the crockpot.
  5. Set Crockpot on low for 2 hours. Stir the mixture every 30 minutes or so to combine all the cheeses.
  6. Serve and Dobrou Chut’!

Turkey Chili (Panera Bread Copycat)

It’s safe to say that if you’re reading this post, it’s because you’ve experienced the comfort and delightfulness of a Panera Bread Soup and you want to mimic that same feeling at home. This will do the trick!

My go-to Panera order is a soup, usually the chicken and wild rice or turkey chili, in a sourdough bread bowl. My mouth is watering just thinking about the savory goodness. My closest Panera is about 25 minutes away so, for me, this is an easier and more affordable way to have Panera at home.

So, here’s why I love this chili. There is a complex amount of beans and legumes in this recipe make it much more interesting than your typical chili. Especially the edamame, because it never completely softens even after refrigerating the leftovers so it allows for some texture and it doesn’t seem like you’re eating a big bowl of mush.

I love the flavor profile of this chili. The seasonings in this chili are what MAKES the chili. Even if you think you won’t like cumin, I highly suggest you just try it. I promise it will not make it too spicy.

Furthermore, this recipe is completely adjustable to your flavor palette and dietary preferences. If you’re vegetarian, substitute the turkey for a can of black beans or cannellini beans to keep the heartiness. If you don’t like edamame, eliminate it and pretend it’s not there. We’ve all avoided things and/or people at some point in time.

Don’t let this long list of ingredients intimidate your avid laziness. It’ll be worth it in the end and then you won’t have to make dinner for another two nights because you’ll be surviving off of leftovers.

Let me know if you make this recipe! I would love to see them!

Prep Time: 15 minutes Cook Time: 30 to 35 minutes

What you will need:

  • 1 lb Ground Turkey
  • 1 medium White Onion, diced
  • 3-4 Garlic cloves, minced
  • 3 Carrots, chopped
  • 3 Celery stalks, chopped
  • 1 Green Pepper, chopped
  • 2-3 tablespoons of Olive oil
  • 28 ounce can of Crushed Tomatoes
  • 16 ounce can of Garbanzo Beans, drained and rinsed
  • 16 ounce can of Kidney Beans, drained and rinsed
  • 1 cup of Corn (I recommend frozen)
  • 1 cup of Edamame
  • 3 to 4 cups of Vegetable Broth
  • 1 tablespoon of Chili Powder
  • 1 tablespoon of Ground Cumin
  • 1 teaspoon of Oregano
  • 1 teaspoon of Basil
  • 1 teaspoon of Parsley
  • 1/2 teaspoon of Crushed Red Pepper

**Adjust ingredients according to desired taste**

The How-To:

  1. Heat oil in a large pot or dutch oven. Add chopped onion, celery, green pepper, and carrots. Cook until softened.
  2. Add ground turkey and brown. Be sure to break apart.
  3. Combine ground pepper, chili powder, ground cumin, oregano, basil, parsley, and crushed red pepper flakes and garlic to the mixture. Cook for 1-2 minutes until fragrant.
  4. Pour in vegetable broth, crushed tomatoes, garbanzo beans, and kidney beans.
  5. Bring chili to a simmer and cook for 15 to 20 minutes.
  6. Then add corn and edamame and simmer for another 15 minutes.
  7. Serve and Dobrou Chut’!

Sausage, Potato, and Spinach Soup

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.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

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 :

  1. Heat olive oil in a large pot or dutch oven. You can omit this step if using a non-stick pot.
  2. 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.
  3. Add chicken broth to pot and let come to a boil.
  4. 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.
  5. Reduce temperature to simmer. Add spinach, chop if desired. Let the spinach wilt.
  6. Salt and pepper to taste.
  7. Serve, add cheese, bread, or croutons as desired and Dobrou Chut’!

Inspired by Damn Delicious

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