Really worth the effort. SO delish...
5-6 Yukon gold potatoes, peeled, halved, and sliced in ¼” slices
1 med onion, diced
2 cloves garlic, finely minced
3 mild Italian sausage links, removed from casing
2 spicy Italian sausage links, removed from casing
2 Tbsp olive oil
3 cans chicken broth
2 cans beef broth
1 to 1 ½ cups frozen spinach
Crushed red pepper flakes (optional)
Half and half
Freshly grated parmesan cheese
Break apart the sausage after it’s removed from the casing and put in a stock pot. Drizzle with olive oil. Put on medium to medium high heat and cook. When the sausage is halfway done, add the potatoes, onion, and garlic.
Continue to cook until sausage is no longer pink, and the edges of the potatoes are translucent. Add the cans of broth and frozen spinach. Reduce heat to low and cover with a lid. Simmer for 20-30 minutes. When potatoes are fork tender, the soup is ready to serve.
To serve: Ladle soup into a bowl, filling ¾ of the way up. Add a little half and half and a spoonful of parmesan cheese. If you want your soup a little spicier, sprinkle in some crushed red pepper flakes.
*Special thanks to Karen Fernkorn and Jennifer Schreiner for this recipe!