We've had a bit of cold weather dip this past week and soup just seemed like the right thing to make. And it turned out so yummy! One of the things I love about it - is that although it uses fresh spinach in it .. . .you can't really taste the spinach. It's there. It's healthy. But you don't have to taste it! Win-win!
During the summers, I always grow an abundance of basil and will make my own pesto. This one recipe to use up some of that said pesto. If you don't make your own, you can buy it at the grocery store. Regardless, this soup is a cinch to make and like most soups - it is fantastic as a leftover.
Italian Spinach & Pesto Soup
1 Pound Ground Turkey Italian Sausage
1 Medium Onion, Diced
1 Tablespoon Olive Oil
1 Tablespoon Chopped Garlic
1 6-Ounce Bag of Fresh Spinach, Loosely Chopped
2 Tablespoons Pesto
1 Teaspoon Italian Seasoning
1 Cup Half and Half
6 Cups Low Sodium Chicken Broth
Fresh Diced Tomatoes (for serving)
Step 1: In a large pot, add the olive oil and heat over medium high heat. Add the sausage, onion, garlic and spinach. Break up the meat as it cooks and cook thoroughly.
Step 2: Once the meat is browned, add the pesto, Italian seasoning, chicken broth and half 'n' half. Bring to a boil, then turn down to a simmer and let cook for 10 - 15 minutes.
Step 3: Garnish with fresh diced tomatoes to serve.