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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I found this recipe in the 2005 Quick Cooking Annual Recipes.The textures in this soup work so well together. I couldn't find bulk Italian sausage so I bought a pkg of Italian sausage patties and broke them up before browning...worked just as well. Ingredients:
1 lb bulk italian sausage |
4 (14 1/2 ounce) cans chicken broth |
8 red potatoes, quartered, thinly sliced |
1 (2/3 ounce) envelope italian salad dressing mix |
2 cups chopped fresh spinach or 2 cups frozen spinach |
Directions:
1. In a large skillet brown sausage over medium heat.
2. 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 the potatoes are tender.
3. Drain sausage.
4. Add sausage and spinach to broth mixture.
5. Cook until heated through.
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