We love soups and chili in the winter. We started looking for a soup that was like the Zuppa at Olive Garden. We felt that it needed to be “kicked up a notch” as Emeril would say! So we kept looking until we came upon this spicier version!
Margo mixes half andouille and half regular sausage to reduce the fire a little. Sliced or ground, your preference.
You will need:
2 tbs butter
2 tbs olive oil
1/2 onion diced
5 cloves of garlic, minced
2 lbs andouille sausage
6 russet potatoes, cut into bite sized pieces
4 cups chicken broth
1 quart half and half
2 tsp Italian seasoning
1 bunch fresh spinach chopped
1/4 cup grated Parmesan cheese
Heat the butter and oil together in a large pot over medium heat. Cook the onion and garlic in the butter and oil until the onions are translucent, approximately 5 minutes. And the sausage, cook and stir for another 5 minutes. Add the potatoes and cook for 15 more minutes. Pour in the chicken broth, half and half, and Italian seasoning. Bring to a simmer and cook until potatoes are tender, approximately 10 – 12 minutes. Mix in the spinach. Remove from heat and top with the Parmesan cheese.
This makes about 12 servings, but can be frozen for later quick meals!
Enjoy!
