Spinach Sausage Soup
Total TimePrep/Total Time: 30 min.
Makes10 servings (2-1/2 quarts)
- 1 pound bulk Italian sausage
- 4 cans (14-1/2 ounces each) chicken broth
- 8 small red potatoes, quartered and thinly sliced
- 1 envelope Italian salad dressing mix
- 2 cups fresh spinach or frozen chopped spinach
- In a large skillet, brown sausage over medium heat until no longer pink. Meanwhile, in a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender.
- Drain sausage. Add sausage and spinach to broth mixture; heat through.
Nutrition Facts1 cup: 239 calories, 15g fat (5g saturated fat), 38mg cholesterol, 1308mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 9g protein.
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Jul 15, 2017
Simple and good...not crazy about using seasoning packets but it really gave the soup a good flavor...garnished the soup with freshly grated Parm.
Jul 16, 2014
This tastes good and was very easy to make. :) It feeds a crowd!
Jul 4, 2012
We really enjoyed this soup!
Nov 8, 2011
I tweaked this recipe by adding sauteed onion, garlic, and bacon. I also added some hot pepper flakes, garlic powder, onion powder, and black pepper. At the very end, I put in about two cups of light cream. I had many compliments on this dish. It ended up tasting like an improved version of a certain chain restaurant's Italian sausage soup. I would definitely make it again.
Feb 27, 2010
Very yummy...like another review suggested, I thickened with cornstarch at the end. My husband said it tasted like a soup at "Olive Garden" Easy, quick, & healthy.
Jan 1, 2010
Absoutely wonderful! I used turkey sausage.
Oct 24, 2009
I left out the italian seasoning and added 1/2 c. of heavy cream and 1/2 t. of red pepper falkes. If you want the broth thicker, just add one T. cornstarch mixed with cold water at the last.
Oct 17, 2009
Outstanding!!! I used polish sauage instead of italian. We ate the whole pot!!