Sausage & Veg Soup
A mountain of vegetables with some sausage slow cooked for a hearty soup.
Equipment
Ingredients
- 2 lb Mild Italian Sausage
- 1 White Onion diced
- 3 Celery Stalks halved and chopped
- 1 tsp Salt
- 1 tsp Pepper
- 3 Large Russet Potatoes peeled and cut 1 inch cubes
- 2 cups Baby Bella Mushrooms sliced
- 2 tsp Garlic Powder
- 2 tsp Italian Seasoning
- 1 tsp Red Pepper Flakes
- 2 qt Chicken Broth
- 4 tbsp Butter
- 4 tbsp Flour
- 2 cups Heavy Cream
- 2 cups Fresh Spinach
Instructions
- In saute pan over medium-high heat, add Italian sausage. Cook and crumble until no longer pink.
- Add potatoes, mushrooms, garlic powder, Italian seasoning and red pepper flakes.
- Using a slotted spoon, add sausage to slow cooker, leaving as much grease in the pan.
- Return pan to heat and add onions, celery, salt and pepper. Cook for 3 minutes. With a slotted spoon, add onions and celery to the slow cooker leaving as much grease in the pan. Discard grease.
- Pour chicken broth into slow cooker and stir to combine. Secure the lid and cook for 5 hours on High (or 8 hours on Low).
- In the last 30 minutes of cook time, ladle out as much of the broth as you can into a bowl.
- In sauce pan over medium heat, add butter. Once melted, whisk in flour and cook for 3 minutes. Ladle in broth, about a cup at a time, and whisk into rue. Once all the broth is added, add heavy cream and whisk together. Let cook another 3 minutes. Then add gravy back to slow cooker. Add in fresh spinach and stir to combine. Re-secure the lid and let cook for remainder of cook time.
- Serve in a shallow or soup bowl.
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