Cook pork, onion, and garlic in a Dutch oven over medium-high heat until pork is browned and onion is tender. Drain off fat.
In the Marche region of Italy, sausage is used in recipes more often than thin-cut cured meats like prosciutto. While pork sausage is the common variety, you can also use chicken or turkey sausage in this soup.
Servings and Ingredients
|1 lbs.||fresh ground pork sausage, sliced|
|1||yellow onion, chopped|
|3 clove(s)||garlic, minced|
|1 tsp.||Hy-Vee Italian seasoning|
|½ tsp.||Hy-Vee crushed red pepper|
|1||(32-oz.) carton Hy-Vee 33%-less-sodium chicken broth|
|12 oz.||red potatoes, each cut into eighths (about 2-1/2 c.)|
|1||(12-oz.) can Hy-Vee fat-free evaporated milk|
|2 tbsp.||Hy-Vee cornstarch|
|2 c.||fresh baby spinach|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
Things To Grab
- Large Dutch oven
- Small bowl
Stir in Italian seasoning, crushed red pepper, broth, and potatoes.
Whisk evaporated milk and cornstarch in a small bowl until smooth; add to soup.
Simmer over medium heat 10 to 12 minutes or until potatoes are tender. Stir in spinach. Season to taste.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 40mg
- Sodium: 650mg
- Total Carbohydrates: 20g
- Protein: 15g
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