Allstar Potato, Spinach, and Sausage Soup Popular Recipes

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Allstar Potato, Spinach, and Sausage Soup

"This recipe was the winner of an Allrecipes recipe contest for Potatoes USA, developed and cooked by Paula Roten, Diana Bishop, Nikki Russell!"

Ingredients :

• 2 tablespoons olive oil
• 1 large white onion, chopped
• 3 cloves garlic, minced
• 1/2 pound mild Italian sausage
• 1 1/2 pounds red potatoes, chopped
• 4 cups chicken broth
• 1/2 cup water
• 1 teaspoon chicken soup base (such as Better than Bouillon®)
• 6 cups baby 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 taste
• 1/4 cup shredded Parmesan cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H5M

• Heat olive oil in a large skillet over medium-high heat; add onion and garlic. Saute until onions are tender, about 5 minutes. Add sausage; cook and stir until sausage is browned and crumbly, 5 to 7 minutes. Add potatoes; cook and stir until slightly browned, about 3 minutes.
• Mix chicken broth, 1/2 cup water, and soup base into potato mixture; bring to a boil. Reduce heat and simmer soup for 15 minutes.
• Bring water to a boil in a saucepan; add 3 cups spinach and cook until wilted, about 5 minutes. Drain and reserve 1/2 water from the saucepan.
• Combine 3 cups spinach, reserved 1/2 cup spinach water, basil, 1/4 cup Parmesan cheese, and pine nuts in a food processor; blend until pesto is smooth.
• Stir milk and black pepper into soup; cook over low heat until heated through, 2 to 3 minutes. Add cooked spinach and stir. Ladle soup into bowls and top each with 1 tablespoon Parmesan cheese and a spoonful pesto.

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