Susan’s Winter Soup Recipe


Susan Vega // Savor Your Saturday

4 Comments

February 1  

My family loves this healthy and restorative soup, especially on cold or rainy days. We like to get spicy chicken sausage to add a little kick; you can certainly substitute fresh Italian or turkey sausage as well. Make sure to wash all the veggies well, especially the leeks and the spinach, as they can hide a lot of dirt and sand. You can add more olive oil in the beginning as needed.

Ingredients

  • 1-2 tablespoons olive oil
  • 3/4 lbs (about 2 links) chicken sausage
  • 2 leeks (white and light green parts only), thinly sliced
  • 5 cloves garlic, minced or sliced
  • 1 pinch kosher salt
  • 1 cup dry white wine
  • 2-3 cups new potatoes (skin on), thinly sliced
  • 4-6 cups chicken broth
  • 1 lb spinach
  • 1 bunch scallions, sliced
  • 1 15 oz can great cannelloni or great northern beans, drained and rinsed

Directions

In a large dutch oven over medium heat, add 1-2 tablespoons of olive oil and cook leeks and sausage (remove any casings, and tear into large, bite-sized pieces); stir occasionally for about 5 minutes. Add garlic and a pinch of salt, stirring so garlic doesn’t burn—about 15 seconds. Add the wine and cover until it comes to a boil. Uncover and cook down the wine until it’s almost evaporated (5-8 minutes). Add potatoes and broth (start with 4 cups and add more as needed). Cover and bring to a boil again. Lift cover, add spinach and scallions; return cover and cook at a low boil about 6-7 minutes longer. Turn off heat and add beans.

Proclaim the Genius & Share!
  • Yum Susan this soup sounds delicious. Now we have to wait for some “Soup” weather here in Louisiana to try it out. Thanks for sharing with all the moms out there who need a delicious, easy recipe to try!

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