Sunday Soup: Turkey Sausage, Potato, & Spinach

A few years ago I fell in love with Smitten Kitchen’s sweet potato and sausage soup. The soft sweet potatoes, slight spice of the chewy chorizo, and slippery spinach swimming in brothy goodness make it the perfect comfort food for those days when you just can’t seem to shake off the chill from outside. More importantly, it’s super easy on its own and provides a solid base for using up odds and ends in your refrigerator and pantry.

I left the basics of her recipe unchanged, but used some sage turkey sausage in the refrigerator and lightened up the original volume of potatoes (opting for more broth and some carrots in in their stead). Kale and spinach work equally well for the greens, and I even contemplated throwing in some beet greens, but left them out this go-round. You could easily substitute some leftover roasted chicken, turkey, or even pork for the sausage.

Sausage, Potato, & Spinach Soup
From smittenkitchen.com
Serves 4

  • 2-3 T. bacon fat
  • ~2/3# sage turkey sausage (or your meat of choice)
  • 2 medium onions, diced
  • 3-4 garlic cloves, coarsely chopped
  • miscellaneous root vegetables (1-2#), sliced: sweet potatoes/yams, potatoes, carrots [I used 1 sweet potato, about 4 small white potatoes, and 2 large carrots]
  • 6 c. chicken stock
  • giant bowl of spinach (torn into smaller pieces if not baby spinach), or greens of choice
  1. If you are using raw sausage: heat ~1 T. of oil in a large dutch oven and brown the sausage. Remove from pan and set aside, leaving any rendered fat in the pan.
  2. Add another 1-2 T. of bacon fat, depending on how much fat is currently in your pan, and add the onions and the garlic. Cook, stirring occasionally until they are starting to brown. Add the root vegetables and cook, stirring occasionally, for a minute or two.
  3. Add the chicken stock and bring to a boil. Stir, reduce heat to simmer, cover, and cook for 20-25 minutes or until potatoes are tender. Stir in sausage (or whatever meat you are using) and spinach (or greens of choice) and cook 5 minutes more, or until everything is warmed through and the greens are wilted.
  4. Taste for seasonings and add salt/pepper as needed. Serve and enjoy!
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2 thoughts on “Sunday Soup: Turkey Sausage, Potato, & Spinach

  1. Pingback: Tuesday 2012.10.16 » Solidarity CrossFit » Charlottesville, VA

  2. Pingback: Soup’s On « Solidarity Eats

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