Have Questions or Comments?
Leave us some feedback and we'll reply back!

    Your Name (required)

    Your Email (required)

    Phone Number)

    In Reference to

    Your Message

    Sausage Potato & Spinach Soup


    1 tablespoon olive oil

    1 pound kosher sausage, (I like Jack’s) sliced

    3 cloves garlic, minced

    1 onion, diced

    1/2 teaspoon dried oregano

    1/2 teaspoon dried basil

    1/2 teaspoon crushed red pepper flakes, optional

    Kosher salt and freshly ground black pepper, to taste

    5 cups chicken broth

    1 bay leaf

    1 pound red potatoes, diced

    3 cups baby spinach



    This soup is a hearty one pot meal and so easy to make. If freezing don’t add the spinach, add when you reheat. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add sausage and cook until browned, about 3-5 minutes, drain excess fat. Stir in garlic, onion, oregano, basil and red pepper akes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes. Stir in spinach until it begins to wilt, about 1-2 minutes. Season with salt and pepper, to taste.