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Sausage and Potato Soup Recipe

by Greg Winkler

Ingredients

3 Italian Chicken or Turkey Sausages, casing removed and formed into bite sized meatballs 1 tbs olive oil 1/2 onion, diced 1 stalk celery, chopped 1 cup carrots, chopped 4 cloves garlic, minced 3 potatoes, diced

3 cups broth, chicken or vegetable, low sodium and low fat 3 cups water 1/4 tsp each fresh rosemary and fennel 1/2 tsp each marjoram and thyme 1/4 to 1/2 cup chopped frozen spinach Salt and Pepper

Directions

1. Brown the meatballs, you may have to add a teaspoon of the oil. Remove meatballs after they brown and set aside.
2. Add the rest of the oil, onions, celery and the carrots. Cook until onions are transparent, then add the garlic. Cook for 1 minute.
3. Add the herbs, potatoes, broth and water. Cook until potatoes are soft.
4. Add the meatballs and spinach. Cook this until meatballs are heated through and potatoes are cooked.

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