Sausage and Spinach Spaghettata Soup
Ingredients
- 8 ounces Italian sausage
- 1 tablespoon Spaghettata
- 2 slices bacon diced
- 1 medium onion small dice
- 2 cloves garlic minced
- 2 tablespoons Thyme Balsamic Vinegar
- 3 cups chicken stock
- 1 large potato small dice
- 1/2 cup heavy cream
- 6 ounces spinach stemmed and chopped
- to taste Parmesan cheese for garnish
- to taste Tuscan Herb Olive Oil for garnish
Instructions
- In a Dutch oven or large pot over moderate heat cook sausage and bacon with seasoning.
- Cook until the sausage is browned and bacon renders fat, then add onion. Cook onion until soft.
- Add garlic and cook another minute.
- Add balsamic, scraping down the sides and bits from the bottom, add chicken stock and bring to simmer.
- Add potato and cook until soft.
- Add heavy cream, bring to a simmer, and add spinach. Cook 1 minute.
- Remove from heat and ladle into service bowls.
- Garnish with Parmesan cheese and a drizzle of Tuscan Herb Olive Oil.
