Sausage, Potato and Spinach Soup

This recipe is the healthier cousin of Zuppa Toscana. Now, it you want to go full throttle and add a pack of bacon and a cup of heavy cream, you do you, sister! But The taste that comes through on this soup, for me, is all about the sausage. Paleorunningmomma.com created the original recipe and used sausage links. I like a little sausage in each bite, so I’m crumbled all the way! I also say” bone broth” because it has more nutrients than regular broth, but go with what’s accessible. You could also sub a different potato or cream for coconut cream, but then it wouldn’t be Paleo, Whole30 or better, now would it?! I hope you’ll enjoy this quick and easy, hearty winter soup. It’s incredibly easy to double this recipe if you’ve got a crowd to feed. Pairs well with GF or regular bread warmed. Let me know if you make it!

INGREDIENTS

• 12 oz package sausage (I like spicy or extra sage sausage)

• 1 small yellow onion diced

• 3/4 tsp dried oregano

• 1/4 teaspoon dried basil

• 1/4-1/2 teaspoon crushed red pepper flakes optional

• 4 cloves garlic minced

• 4 cups chicken (bone) broth or broth of choice

• 1 lb small red potatoes, quartered

• 6 cups or 6 oz baby spinach 

• 1/4 cup coconut cream 

INSTRUCTIONS

1. Heat a large pot over medium heat and add the sausage. Cook until browned. Drain the fat, leaving roughly a tablespoon in the pot.

2. Add the onions, oregano, basil, and red pepper, and cook until onions are soft, then add the garlic and potatoes, season with about a tsp of salt and ½ tsp pepper, and cook another 60 seconds.

3. Add the broth, stir, and bring to a boil and cook until potatoes are tender, about 5-8 minutes.

4. Once potatoes are tender, stir in the spinach to wilt, then the coconut cream. Stir to combine, then taste and season with salt and pepper, or more red pepper as desired. Cook another minute to combine flavors and serve hot. Enjoy!