This soup was really good! We were sad when all the leftovers were finished. I made a really bad soup the other day that is NOT making the blog. This soup, on the other hand, is on the opposite end of the spectrum. It’s simple, it’s delicious, and it may even be good for you!
1 pound Jimmy Dean regular sausage
3 garlic cloves, minced
1 onion, diced
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper (or more if you like it spicy!)
1/2 tsp black pepper
1/2 tsp sea salt
5 c. chicken broth
1 bay leaf
1 pound red potatoes, diced with skins on
3 cups spinach (I used frozen spinach-can also use kale)
2 T. fresh basil
2 T. fresh oregano
Thickening agent: 1 T. cornstarch mixed with 1 T. chicken broth
Cook sausage and slice potatoes, onion, and garlic. Put all ingredients except spinach in Crockpot and turn on low for 6-8 hours or high for 4-6 hours. Add spinach in the last hour if on low and 30 minutes if on high. I skipped the cornstarch.
Stove top Directions:
Brown sausage in a soup pot or dutch oven. Drain fat if needed. Add garlic, onion, dried oregano, dried basil, and red pepper flakes. Cook while stirring until onions are clear, about 3 minutes. Add salt and pepper, chicken broth, and bay leaf. Turn up the heat and let the soup begin to boil. Add the potatoes and continue to boil the soup until the potatoes are cooked, about 10 minutes. At this point, I actually had to walk away from the soup, so I turned off the heat, put the lid on my dutch oven, and let it sit for 30 minutes. When I came back, the potatoes were great!
Add in spinach and fresh herbs and cook for about 2 minutes until they begin to droop. Combine corn starch with chicken broth in a small bowl and then add to soup and stir. I used this in place of 1/4 c. heavy cream. If you can do the cream, go for it!