Potato, Spinach and Sausage Soup
Creamy Sausage, Spinach and Potato Soup! A hearty plant-based soup recipe that's perfect for colder months. If you love Olive Garden's Zuppa Tuscana soup then you'll love this one.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup diced white onion
- 2 large garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, or more if you like things spicy, like me
- 8 ounces vegan sausage, chopped (my favorites are Tofurky and Field Roast brands, find them in the deli section near tofu. More in the blog above)
- 1 pound red potatoes or small yellow potatoes, quartered or halved depending on size
- 4 cups vegetable broth
- 6 ounces fresh baby spinach
- 1/4 cup cashew cream, or other non-dairy cream option. See how to make cashew cream.
- 1 teaspoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, oregano, basil, red pepper flakes, pinch of salt and pepper, and sausage and cook for 8-10 minutes, or until sausage is lightly browned and onion has cooked down. Stir often so the sausage doesn't stick to the bottom of the pan.
- Add the potatoes and cook another 2-3 minutes, stirring often.
- Add in the vegetable broth and increase heat to a low boil, then reduce to low and simmer for 10-15 minutes until potatoes are tender.
- Stir in the spinach until wilted, then remove from heat. Stir in the cashew crea and lemon juice, mixing to just combine, and taste for seasoning. Depending on the saltiness of your broth (I typically favor a low-sodium broth), you may need more salt/pepper.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 33gProtein: 17gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1379mgPotassium: 949mgFiber: 7gSugar: 6gVitamin A: 4577IUVitamin C: 25mgCalcium: 79mgIron: 16mg