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
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.
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