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Yummy Potato and Italian Sausage Soup

Contributed By: Laurie | See all of Laurie's recipes
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Rating: 3.5   Reviews: 11 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  10 servings
Serve with a green salad and fresh bread and it is WONDERFUL !
8 to 10 medium cleaned  Idaho potatoes with skin on and cubed
2 lbs of mild Italian sausage, not links
3 ribs of celery, sliced length wise then diced
2 scallions (only) diced
1 large tablespoon of chopped garlic
1 quart of half & half
1 large can of Swanson chicken broth
1 half package of Real Bacon Bits (only) its real bacon chopped up in bits
1 package of cleaned and dried fresh spinach
1 container of fresh grated parmesan cheese( fresh kind only)
1/4  to 1/2 cup of 'Wonder' thickening flour
1 teaspoon or 2 nice shakes of red pepper flakes
1 teaspoon of paprika
1 teaspoon of sea salt
6 cups of water
The key to this recipe is following the tips and techniques below:

Begin by placing meat in a large frying pan (with lid) on med high heat and do not break up meat while browning, after about 5 to 7 minutes turn meat over and brown other side , now you can begin breaking up meat with wooden spoon or spatula, this technique will allow meat to have nice size pieces in the soup, browning of meat makes flavor better.

Mean while in a large soup pot begin to sauté shallots, celery, and bacon bits, and garlic with a little bit of the drippings from sausage pan or some butter or olive oil, until they begin to soften. ( I also add all seasoning to this mixture)

Once sausage is fully cooked and broken up, drain well and add sausage to soup pot, then add potatoes , chicken broth, and 6 cups of water. Bring to a mild boil and turn down and simmer for 45 minutes to a hour or until potatoes are fork tender. Then slowly add the spinach and work into soup, and simmer a couple more minutes...Then you slowly add about 1/3 to 1/2 cup of the Wonder flour, stirring the entire time you add slowly....this will NOT make soup real thick, but it will add some body to broth...and finally stir in slowly the half and half (I used 3/4 of the quart)...simmer just a couple more minutes and serve in bowls with a nice sprinkle of the fresh parmesan cheese with warm fresh french bread , or rolls and a nice green salad ! Soup is comforting and hardy , no need for anything else! Except maybe a nice dessert

Date Added: 09/04/2009
Spotlight Recipe Review See all 11 reviews »

Rating: 1
by: Cathy Reviewed: 03/08/2010
Poorly written recipe
Is it possible to get this recipe with actual measurements in it? One 'package' of 'container' of grated cheese...'half package' of bacon bits...the best one is the quart of half & half that apparently is not all used. This is so vague that for many cooks, it wouldn't turn out right--and cooks would pass it by because of the vagueness of the measurements.
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