I can't get enough of this soup! I tweaked it by leaving out the bacon and using kale instead of spinach (the famous restaurant uses kale). I also added 1 teaspoon of fennel as I think that it is crucial to the flavor of the soup. My Italian sausage was hot enough without the added red pepper, also. Still, I think this recipe is pretty forgiving and you can add or subtract to your taste. This was just what I was looking for to start me on my way to my new favorite soup. I also loved how quickly everything cooked.
This is a great soup. Use Kale in place of the spinach and voila, you have the original recipe! HELPFUL HINTS: To avoid orange soup, rinse your sausage in very HOT water; use 5 potatoes sliced thick and 2 potatoes sliced thin. The variation in the potato size allows the thinly sliced potatoes to cook down and thicken the broth; a mix of hot and mild sausage gives the soup more "zip", and last, use low sodium chicken broth. Serve with hot crusty bread for a great meal.
This is my favorite soup! Instead of heavy cream I use milk with about 3 tbsp cornstarch. And instead of spinach, I use kale. This soup freezes great, too! Wonderful!
This is very similar to a recipe that I make. I use hot sausage instead of mild, no hot pepper flakes, only 2-4 russett potatoes (depending on the size)sliced thin and they hold their shape and do not come out mushy and kale. You can substitute cauliflower for the potatoes for a lower carb diet and it is just as delicious. Definately just crumble the bacon instead of cutting into pieces. This is a crowd pleaser and my family loves it when I make this recipe!
Just made a few little changes to this recipe. I used turkey sausage, 7 potatoes, and ready-to-use bacon crumbles, better than bouillon instead of cans of broth, and milk instead of heavy cream. It was absolutely fantastic, better, I dare say, than the soup from the chain.
Excellent!! I've tried other recipes that were supposed to be "exactly like" the restaurant version... but none have ever come out the way I expected - until now. However, I did use kale, not spinach, and I added fennel seed as someone else suggested (thank you). I chopped the fennel seed (about 1.5 tsp) and added it in with the chicken broth (I forgot to add it while cooking the sausage). I added two big handfuls of chopped kale after adding the cream. Also, I used one 48oz can of chicken broth, and one 14oz can of chicken broth with roasted garlic (I still used the garlic called for in the recipe - and probably a little extra since we like garlic). If I would change anything next time, I would use less sausage (I used 18oz). I would only use 10-12oz next time (at the most). Also, I used 3 very large potatoes (not the huge bakers, but very large), but I don't think it was enough. We like a lot of potatoes. Also, I wouldn't slice them too thin. Chop them large enough to get a little beat up while stirring/cooking but still remain chunky. I sliced mine about 1/2" thick, then cut the slices in half, but I wish I had just used bigger chunks instead of slices. They didn't take 20 minutes to cook this way so watch your potatoes closely, they may be mushy if you let them cook for the full 20 minutes. (Mine were good at 15 min). One last note - I don't think you really need a full cup of cream. You could survive with 3/4 c. & not miss the fat or any of the taste.
Great recipe! I had to tweak it a little, but that's ok, I always tweak whatever recipe I look at... a full pound of sausage was a bit much for me so I used a half a pound, and make sure you blot all the grease from the sausage or it will float to the top. Instead of spinach I used kale, it's a heartier green and doesn't wilt in the soup, the texture stays firm for a long time. Delicious!!
YUM! This was the perfect dinner for a cold night! It does taste a lot like the restaurant's soup! I agree with the suggestions of using fewer potatoes. I used 4 (3 small and 1 bigger) and there was plenty of potato! It soaked up quite a bit of the broth, so the soup was pretty thick. Also, I used kale instead of spinach. Very good! My husband loved it! I'll definitely make it again!
I can't get enough of this soup!!! I use kale instead of spinach (I like it better because it is crunchier). I always peel my potatoes (nobody will ever make me eat potatoes' skin!!). The second time I cooked the bacon in the microwave because I thought there was too much fat the first time. This recipe is just TOO good. Thanks
I made this soup last night. I used Johnsonville Sweet Basil Italian sausage (which I LOVE) and Campbells chicken broth. It turned out EXTREMELY salty. I can handle a lot of salt in my food and this was too salty even for me. I added extra cream just to try and tone down some of the saltiness. Maybe it might be better with reduced sodium ingredients but I will not be making this again. Thanks anyways!
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