Potato, Sausage, and Spinach Soup

I made a healthy, delicious soup for dinner today with plenty leftover for lunch tomorrow. There isn’t a lot of ingredients, and it’s not something you have to sit and watch – which is great when I’m trying to get several things done. Since I’ve been trying to eat healthier, I’ve tried to trim a bit of the extra calories out of my food without sacrificing taste.

Ingredients:
2 tablespoons olive oil
1 pound turkey sausage (or spicy Italian sausage)
salt and pepper, to taste
2 garlic cloves, minced
1/2 white onion, diced
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano
4 cups low sodium chicken broth
2 cups water
2 pounds red potatoes, cut into 1″ pieces
3-4 cups baby spinach, roughly cut
1/2 cup half and half (or heavy cream)

In a large stock pot, cook the meat with the olive oil, garlic, salt and pepper over medium heat. Drain any excess fat then add the onions and cook until translucent. Add the basil, oregano, broth, water, and potatoes and cook for 15-20 minutes, allowing the potatoes to fully soften when poked with a fork.

Finally, add the baby spinach and half and half, and stir into the soup well, then cook for 5 minutes or so, until it’s fully heated and the spinach is wilted. Serve hot. Enjoy!