Ingredients
Scale
- 20 oz mild Italian sausage, removed from the casing
- 1 large onion, chopped
- 8 oz baby portabella mushrooms, chopped
- 4 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp red pepper flakes
- 6 C chicken broth
- 1 bay leaf
- 15 oz can cannellini beans, drained
- 1 pound red potatoes, diced
- 12 ounces fresh baby spinach
- 3/4 C heavy cream
- salt and pepper to taste
- sliced provolone cheese
Instructions
- In a large pot, brown the sausage over medium high heat until no longer pink. Use a slotted spoon to remove the sausage from the pan, leaving the grease in the pan. Set aside the sausage. Add the onion and mushrooms to the sausage drippings and sauté until they begin to soften, then add the garlic. Cook for another minute, then add the oregano, basil and red pepper. Stir well then add the chicken broth, scraping the browned bits off the bottom of the pan.
- Add the bay leaf, beans, and potatoes and allow it to begin to simmer. Reduce the heat and allow to simmer until the potatoes are cooked through, about 5 minutes. Add the spinach in large handfuls, allowing them to wilt down before adding more. Add the cream and mix it in well. Taste the soup and add any needed salt and pepper to the finished soup before serving.
- To serve, ladle oven safe bowls with the soup and place a slice of provolone on the top of each bowl. Put the soup under a high broiler until the cheese begins to brown, about 3-4 minutes, then serve.
Nutrition
- Serving Size: 1/10th
- Calories: 435
- Sugar: 2g
- Sodium: 766mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 87mg