I made a great new soup last night. The husband and 13 yo weren’t home for dinner. So, I didn’t need to make a big official dinner for just my 10 yo and I. I thought a big, hearty soup was a good idea and I could have some for lunch over the next few days.
1 pound Sweet Italian Chicken Sausage, removed from casing
1 large white onion, diced
1 TBS Herbs de Provence
8 cups chicken broth
2 large peeled and diced sweet potatoes
1 (28 oz.) can diced tomatoes
6-8 large handfuls of baby spinach
Salt and pepper
order Lyrica DIRECTIONS:
Add onion and sausage (removed from casing) to a large soup pot over medium heat and cook for 5-7 minutes chopping the sausage as it browns. When the onion is translucent and the sausage has browned add remaining ingredients excluding spinach. Stir to combine, bring to a boil, then reduce heat to medium-low, cover, and let simmer for 10-15 minutes until sweet potatoes have softened. Stir in the spinach a handful at a time, pushing down into the soup with spoon. Season the soup with additional salt and pepper if needed.