- Andrea Tavares
Maria’s Weekly Recipes:
Sausage and Potato Soup
Serving size: 1 ½ of a cup:
This easy, comforting sausage and potato soup is hearty and dairy-free, made creamy by pureeing cannellini beans.
1 teaspoon extra-virgin olive oil
4 mild Italian turkey or chicken sausage links, pork or vegan sausage can also work
1 small onion, diced
4 garlic cloves, minced
2 teaspoons Italian seasoning
1 can, 15 ounces cannellini beans, drained and rinsed
1 container, 32 ounces low-sodium chicken or vegetable broth
4 cups cubed yellow potatoes, peeling optional
1/2 teaspoon salt
Black pepper, to taste
1 cup finely chopped spinach
Heat a large pot over medium-high heat and spray with oil.
Add the sausage links, crumble, and cook until browned, about 7 minutes, stirring often. Using a slotted spoon, remove the sausage and set aside in a bowl.
Immediately add 1 teaspoon of oil, and then the onion and garlic. Cook until the vegetables soften, about 5 minutes.
Add the Italian seasoning and stir well to coat the vegetables. Add the beans and broth to the pot and stir.
Using an immersion blender, blend the soup until creamy. If you don’t have an immersion blender, transfer the soup mixture to a high-speed blender and blend until creamy. Return to the pot.
Add the cooked sausage, potatoes, and salt and pepper, and bring the soup to a boil.
Reduce the heat to a simmer, cover, and let the soup simmer for about 30 minutes or until the potatoes are tender.