Ingredients and Weight:
- 2 tablespoons olive oil
- 1 pound turkey sausage, removed from casing
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups water
- 1 pound peeled and diced russet potatoes
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2
Preparation Method Steps:
- Heat olive oil in a large pot over medium heat. Add turkey sausage and cook until brown, breaking it up into small crumbles.
- Add onion and garlic to the pot and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and water.
- Add potatoes and bring to a boil. Reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Stir in spinach and cook for 2 minutes, or until wilted.
- Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
Nutritional Information:
Per serving (1 cup):
- Calories: 350
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Creamy and savory
- Warm and comforting
- Perfect for a fall or winter meal
User Comments:
- "This soup is absolutely delicious! The flavors are perfectly balanced and it's so filling."
- "I love that this recipe uses turkey sausage instead of ground beef. It makes the soup lighter and healthier."
- "This is my new favorite soup recipe. It's easy to make and always a hit with my guests."
Special Precautions and Tips:
- Be sure to remove the casing from the turkey sausage before cooking.
- If you don't have heavy cream, you can substitute half-and-half or evaporated milk.
- To make the soup ahead of time, prepare it up to step 6 and refrigerate for up to 3 days. When ready to serve, reheat over medium heat until warmed through.
