Sausage Potato Soup

Adapted from Julia’s Album
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Course Soups

Ingredients
  

  • 16 oz Italian sausage mild, crumbled
  • 1 cup onion chopped
  • 5 cloves garlic chopped or minced
  • 1 tbsp Italian seasoning
  • 1 tsp Papriks
  • 2 tbsp tomato paste
  • 1 cup carrots diced
  • 5 cups Low-sodium chicken broth
  • 1.5 lb red potatoes cubed
  • 2 cups spinach
  • 1/2 cup heavy cream alternative: coconut milk

Instructions
 

  • In a large pot, cook crumbled sausage, chopped onions, and chopped (minced) garlic on medium heat for about 7 to 10 minutes until the sausage is cooked, regularly stirring. 
  • Drain fat if necessary. 
  • Add Italian seasoning, paprika, and tomato paste; stir well.
  • Add chicken broth. 
  • Stir to dissolve the tomato paste and bring to a boil.
  • Clean and cube potatoes and add to soup.
  • Add diced carrots.
  • Reduce heat slightly and simmer uncovered until the potatoes are fork-tender, about 25 minutes.
  • Once the potatoes are tender, add 2 heaping cups of spinach and cook for a couple of minutes, until spinach is submerged.
  • Add heavy cream (coconut milk).  Season with sea salt to taste. 
  • Top with thyme or chopped parsley, if desired.
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