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
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.
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®)
