Italian Sausage Potato Soup

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Italian Sausage Potato Soup

This soup is my replication of the Zuppa Toscana soup from Olive Garden restaurant. I love the flavor the Italian sausage adds to the mixture of spinach and potatoes in this lightly creamy soup. For additional zip I add some crushed red pepper and to lower the calorie count I use turkey Italian sausage.

Ingredients
6 C. chicken stock
1 large shallot, minced
1/2 C. half & half
2 medium russet potatoes
3 C. frozen leaf spinach
20 oz. package of Honey Suckle White sweet Italian sausage
1/2 t. crushed red pepper

1. Heat a large soup pot sprayed with Pam over medium-high heat. Meanwhile squeeze the sausage from the casings and add to the pot with the minced shallot. Stir to break up the sausage into bite size pieces and cook until done. Add the broth and bring to a boil.
2. Quarter the unpeeled potato length-wise and then slice into 1/4 inch slices. Add the potato, spinach, and red pepper flakes to the broth and sausage.
3. Simmer until potatoes are done. Remove from heat and stir in the 1/2 & 1/2.

Serves 6


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