Gianelli Sausage, Potato, and Spinach Soup – Gianelli Sausage

Gianelli Sausage, Potato, and Spinach Soup

December 23, 2019


1In a large pot, over medium-high heat, cook and stir Gianelli Sausage. Cook until sausage is no longer pink and cooked through. Drain grease.

2Stir in garlic, onion and crushed red pepper; stir frequently until onions are translucent. Add Salt, pepper and Italian seasonings, to taste.

3Stir in chicken broth and bring to a boil. Add diced potatoes and cook until tender (about 10 minutes)

4Stir in spinach (for about 5 minutes) then add heavy cream and simmer for about 8-10 minutes.

5Serve and enjoy!


1 lb of Gianelli Bulk Sausage (Hot or Sweet), Crumbled

2 Cartons (32 ounces each) of Chicken Broth

3 Cloves Garlic, minced

1 Onion, diced

3 Cups Baby Spinach

1 lb Red Potatoes, diced

¼ cup Heavy Cream

½ teaspoon Red Pepper Flakes

½ teaspoon Italian Seasonings

Salt and pepper – to taste