It’s soup season!!
Goodness! There is really nothing my family loves more than coming home to soup for supper. And my favorite kind of soup? One that bubbles away all day in my slow cooker, so that dinner time is even simpler.
We used a spicy Italian sausage in this version but you could absolutely use a mild Italian instead (if you’re worried about it being too hot for kiddos). So simple and absolutely delicious! Enjoy!
This recipe serves 4 adults.
1 pound bulk Italian sausage
2 Russet potatoes, peeled and chopped into chunks
1 onion, chopped
1 (28 oz) can whole peeled tomatoes (I used San Marzano)
1 (10 oz) can of Rotel Tomatoes
2 cups chicken stock
1 box of frozen spinach, thawed with all of the excess water squeezed out
Grated Parmesan cheese to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
In a large skillet over medium-high heat, brown your sausage in a tablespoon or so of EVOO. Once the sausage is browned and crumbly, place it in your slow cooker along with the next 5 ingredients. Stir, cover and cook on low 7 to 8 hours or on high 4 hours.
About 15 minutes before you’re ready to serve, remove the lid and stir in your defrosted spinach. Cover and cook an additional 15 minutes or so.
Ladle into bowls and top with Parmesan cheese before serving.
So simple! You can use a pork, chicken or turkey sausage in this recipe…whatever your family enjoys.
Happy soup season!!
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