Hearty and Spicy Spinach, Sausage and Potato Soup

Around Western Colorado, Winter has decided it’s not quite ready to be pushed out by Spring. So, the other night I decided to make this yummy and super easy-peasy soup full of the flavors of winter and a hint of spring spinach.  Friends Carol and Scott joined us, bringing along a yummy growler of vanilla orange blossom beer and a loaf of Dakota bread–both perfect with this soup.

Gather a few ingredients:

  • 1 medium yellow onion, chopped
  • 4 medium potatoes, chopped into a large dice  (I leave skins on, but peel them if you want!)
  • 1 pound pre-cooked sausage  cut into 1/4 inch half-moons  (I like this Fire Roasted Red Pepper Chicken Sausage–spicy, smoky, yummy!)
  • 3 cloves garlic, pressed using a garlic press or minced
  • 2 (32 oz) boxes chicken broth
  • 2 (15 oz) cans cannellini beans, drained  (Any white bean will be fine.)
  • 1 box fresh baby spinach, rough chopped
  • 1 bay leaf  (fresh or dried)
  • 1/8 tsp grated nutmeg  (Yes!  Nutmeg!  So yummy with sausage–trust me!)
  • salt and pepper to taste
  • grated pecorino romano to garnish  (Any grated hard cheese is yummy!)

If you use a milder sausage, you may want to add 1/4 tsp red pepper flakes, or set them on the table and add to the soup after it’s cooked.

Set a large pan on the stove over medium-high heat.  Add chicken broth.

Peel and chop an onion, chop potatoes into a large dice, and chop sausage into 1/4 inch half-moons.  Even though this sausage is pre-cooked, I like to use a cutting board that can be washed in the dishwasher.

Place the onions, potatoes, sausage, garlic, and bay leaf into the pot, and simmer until the potatoes are fork-tender.  Your kitchen will be smelling yummy in just a couple of minutes!

While potatoes are cooking, rough chop the spinach.

When potatoes are tender, add cannellini beans, spinach and nutmeg.

Let this simmer for at least 10-15 minutes for all the flavors to come together.  The potatoes and beans will create a nice starchy thickness.  Taste the soup and add salt and pepper as needed.  Remove the bay leaf, ladle into bowls, top with grated pecorino romano and serve!

I must confess, that after smelling this soup cook, I dug right into it.  After I’d eaten about a third of it, Carol asked if I had taken a picture.  Arggghhh!  No!  So I added a bit more cheese–definitely a good thing–for the photo and here it is.  The grainy-seedy Dakota bread was a perfect accompaniment, as was the beer! Leftovers, like for most soups, are even better than the first time around.  Yummy!

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Filed under dinner, recipe

3 responses to “Hearty and Spicy Spinach, Sausage and Potato Soup

  1. I can verify how flavorful and filling this soup was…a real comfort food for a cool winter day. And hey, and now I can recreate it… easy peasy 😉 Thanks, Heidi!

  2. Pingback: Planned Overs: A New Way of Thinking « Somethin' Yummy

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