Allstar Potato, Spinach, and Sausage Soup

This recipe was the winner of an Allrecipes recipe contest for Potatoes USA, developed and cooked by Paula Roten, Diana Bishop, Nikki Russell!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 426 Calories

Ingredients

• ¼ cup milk
• ½ cup water
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ground black pepper to taste
• 4 cups chicken broth
• 1 cup chopped fresh basil
• 1 large white onion, chopped
• 1 tablespoon pine nuts
• ¼ cup shredded Parmesan cheese
• 1 teaspoon chicken soup base (such as Better than Bouillon®)
• ½ pound mild Italian sausage
• 1 ½ pounds red potatoes, chopped
• 6 cups baby spinach, divided

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium-high heat; add onion and garlic. Saute until onions are tender, about 5 minutes. Add sausage; cook and stir until sausage is browned and crumbly, 5 to 7 minutes. Add potatoes; cook and stir until slightly browned, about 3 minutes.

Step 2

Mix chicken broth, 1/2 cup water, and soup base into potato mixture; bring to a boil. Reduce heat and simmer soup for 15 minutes.

Step 3

Bring water to a boil in a saucepan; add 3 cups spinach and cook until wilted, about 5 minutes. Drain and reserve 1/2 water from the saucepan.

Step 4

Combine 3 cups spinach, reserved 1/2 cup spinach water, basil, 1/4 cup Parmesan cheese, and pine nuts in a food processor; blend until pesto is smooth.

Step 5

Stir milk and black pepper into soup; cook over low heat until heated through, 2 to 3 minutes. Add cooked spinach and stir. Ladle soup into bowls and top each with 1 tablespoon Parmesan cheese and a spoonful pesto.