This recipe is TASTY, so I can’t wait until Fall to share this “knock you socks off” delicious one pot meal with fellow RV travelers!
This is not your traditional Italian wedding soup but the flavor profile is one that will not disappoint.
Whether you are cooking for a crowd or making a batch of this soup to package and freeze – to have some make-ahead meals readily available, your investment in time and ingredients are sure to reward you ten fold.
I realize summer is grilling season however I tend to enjoy a great tasting soup most any time of … year whether it is a brisk night huddled around a campfire or sitting in my camp chair while soft summer evening breezes gently drift by.
Instant Pot 6 quart
Serves 10 – 12
19 oz mild Italian sausage
19 oz hot Italian sausage
8 oz uncooked, bacon
64 oz organic chicken broth
1/2 red onion, diced (or substitute 1 tsp onion powder)
2 cloves garlic, minced (or substitute 1 tsp garlic powder)
1/2 – 2/3 tsp red pepper flakes
1/2 – 2/3 tsp Montreal steak seasoning (or substitute black pepper and a few dashes of sea salt)
1/2 – 2/3 tsp dried basil flakes or spice
1/2 – 2/3 tsp dried oregano or spice
4 6″ (med/large) russet potatoes, rinsed, peeled, diced
5 oz bag baby spinach, prewashed
1 cup heavy cream or half and half
1 cup shaved or freshly grated parmesan cheese
- Remove sausage from casings. Cut or divide each link into 6 pieces, set aside.
- Cut each strip of bacon into 4 equal slices then place in Instant Pot on SAUTE’ mode. Stir as needed for a minute or 2 then add diced fresh onion, stir again for a minute then add freshly minced garlic. Stir for a minute.
- Add sausage pieces and seasonings, stir until lightly browned.
- Add chicken broth, stir. Turn IP off.
- Peel rinsed potatoes, cut them in half lengthwise then slice into 1/4 inch (half moon) slices.
- Add potatoes to the IP but DO NOT stir.
- Close IP lid and steam vent. Set heat to MANUAL 5 minutes. Allow the IP to natural release for 10 minutes, then open the steam valve for a quick release of the remainder of steam.
- Open the IP, remove 1 – 2 cups of potatoes from the pot and lightly puree using the back of a fork. Return the potatoes to the IP and stir.
- Add the baby spinach and stir.
- Add the heavy cream or half and half, stir. The mixture may thicken ever so slightly due to the starch of the potato but this soup is actually more broth like.
- Pour individual servings into bowls and top with freshly grated parmesan.