We’ve been having some strange days here in the south. One day it’s 80 degrees, the next it’s 60. I like to refer to this as pneumonia weather. When the weather turns on a dime like this, it’s difficult to know how to dress in the morning. Do I wear a sweater? Or do I need a full-on coat? Since it’s Autumn, keep both handy. While you’re deciding whether you’re warm or cold, you still need to fill your belly. Why not be prepared and eat like you’re in the thick of fall?
This week’s Meatless Monday recipe is soup. Soup is good food, right? The wonderful thing about this Fausage, Potato and Spinach Soup is you can make it as thick and hearty as you want. And this soup gets better over time—a couple of days in the refrigerator and you have leftovers with intermingled flavors that are mmmm mmmm good. Make it; eat it; rub your belly. Bon appetit!
Fausage, Potato and Spinach Soup
- 4 Italian-style fausage (I used Tofurky Italian Sausage)
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- ½ stick of butter
- 2 cups vegetable broth (plus an additional ¼ cup*)
- 2 cups of half-and-half
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- 1 large red potato, cubed
- 1/3 cup heavy cream
- Salt & pepper to taste
- Corn starch*
*Optional, as needed
Preheat oven to 300° F. Cut sausage into rounds, then sauté in pan over medium heat. Brown sausage rounds on one side, then turn over and brown on the second side. When cooked through, remove from heat and allow to cool.
In a pot for the soup, add the olive oil and butter. Melt butter then add the onions; sauté onions until tender. Add the garlic and cook for an additional minute, stirring constantly.
Stir in the 2 cups of the vegetable broth, half-and-half and dried herbs; bring to a low boil (watch the pot closely so the half-and-half doesn’t boil over). Reduce heat and potatoes. Cook until the potatoes are tender but not too soft (depending on the size of your cubes, 10-15 minutes).
Fold in the spinach until it begins to wilt, 1-2 minutes. Next, stir in the heavy cream until heated through, 1-3 minutes.
If you like a thicker bisque-like soup, mix together corn starch and additional ¼ cup of vegetable broth, then add to soup mixture. Stir until soup is desired consistency, adding more broth/cornstarch mixture as needed.