Ingredients

Olive Oil For Cooking

1 Onion, Finely Chopped

2 Garlic Cloves, Thinly Sliced

1 Tablespoon Sugar

1 Yukon Gold Potato, Peeled And Cut Into Cubes

1 Can Of Whole Tomatoes

Salt And Pepper, To Taste

Meat From 2 Italian Sausages – Mild Or Hot Removed From Casings

2 Cups Baby Spinach, Cut Into Ribbons

If desired, Grated Parmesan Cheese

Method

In a large deep pot, heat the olive oil, and add the onion, garlic and sugar.

Add the potatoes and chicken stock.

Season well with salt and pepper, and bring to a boil.

Reduce the heat-and let simmer for 15 minutes or until the potato is cooked.

Season again.

Use a regular or an immersion blender, puree the soup until smooth.

Adjust the seasoning if needed and set aside.

In a skillet, heat a drizzle of olive oil and cook the sausage meat about 5 minutes, until nicely browned and add to the soup.

Reheat the soup until the spinach is wilted and serve.

Sprinkle servings with grated Parmesan cheese, if desired

Yield: 4-6 servings