Cook pork, onion, and garlic in a Dutch oven over medium-high heat until pork is browned and onion is tender. Drain off fat.
Recipe
Author
Hy-Vee Weekly Ad
Save Options
Description
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
Ingredients
Serves 7
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whsk
Directions
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.
Nutrition facts
Servings
180 Calories per serving
1-1/4 cups
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 40mg
- Sodium: 650mg
- Total Carbohydrates: 20g
- Protein: 15g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 8%
Recipe Source:
Hy-Vee Monthly Ad November 2018