Sausage and Potato Soup
This simple and satisfying sausage and potato soup is both filling and free of dairy, achieving its creamy texture through the blending of cannellini beans.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons Italian seasoning
- 1 can
- 1 container
- 4 cups cubed yellow potatoes
- 1/2 teaspoon salt
- Black pepper
- 1 cup finely chopped spinach
- 4 mild Italian turkey or chicken sausage links
- 1 small onion
- 4 garlic cloves
Instructions
- 1
Place a large pot on the stove and warm it over medium-high heat, then lightly coat the bottom with cooking spray.
- 2
Introduce the sausage links to the pot, breaking them apart as they cook. Sauté until they achieve a nice brown color, which should take around 7 minutes, stirring frequently. Once done, use a slotted spoon to lift the sausage out and transfer it to a separate bowl.
- 3
Without delay, add 1 teaspoon of oil to the pot, followed by the diced onion and minced garlic. Sauté these ingredients until they soften, roughly 5 minutes.
- 4
Sprinkle in the Italian seasoning and mix thoroughly to ensure the vegetables are well-coated. Next, incorporate the beans and broth, stirring to combine everything in the pot.
- 5
Blend the soup until it reaches a creamy consistency using an immersion blender. If you lack an immersion blender, carefully pour the soup into a high-speed blender and blend until smooth, then return it to the pot.
- 6
Stir in the browned sausage, diced potatoes, along with salt and pepper to taste. Increase the heat to bring the soup to a boil.
- 7
Once boiling, lower the heat to achieve a gentle simmer, cover the pot, and allow the soup to cook for approximately 30 minutes, or until the potatoes are fork-tender.
- 8
When the potatoes are cooked through, add the spinach to the pot. Let it simmer for an additional minute, then it’s ready to serve.