Spinach Sausage Soup

10 servings


  1. 1 lb. bulk Italian sausage
  2. 4 cans chicken broth
  3. 8 red potatoes, quartered and thinly sliced
  4. 1 envelope Italian salad dressing mix
  5. 2 cups fresh spinach, chopped

In a large skillet, brown sausage.

In a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender.

Drain sausage; add sausage and spinach to broth; cook until heated through.

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PWS 41