Oh, this soup! I just can’t get enough. And isn’t it so colorful? It began as a clean out the kitchen meal a week ago: Half an onion, some remaining carrots and celery, potatoes from our CSA, half a bag of spinach, chicken broth and tomatoes from the pantry (I try to keep them stocked)…But as soon as I tasted it I knew it was something special and already couldn’t wait to make it again.
Fortunately, I had the opportunity to do just that this week. Our friends Mallery and Dave recently had a baby (she’s so cute!) and I had planned to bring them dinner one night. Before Mallery was due I asked her if they had any allergies, aversions, or preferences. She said that since they wouldn’t be cooking as much they’d probably be in need of some veggies. Soup seemed like an ideal solution since you can cram as many vegetables in there as your heart desires. Plus, it provides plenty of leftovers so it’s like delivering several meals in one.
This soup contains a secret ingredient that I believe elevates it above your run-of-the-mill pot of soup: White wine! (Not to worry, it cooks off.) After browning the sausage really well, add about 1/4 cup of white wine to the pot and use a wooden spoon to deglaze all of that delicious goodness from the bottom. There’s no other way to capture a level of flavor quite like that. Trust me!
Normally, I only have two taste testers when trying a new recipe: me and Robert. This time, I was lucky enough to get Mal and Dave’s opinion and I think they loved it as much as we did. A few hours after delivering the soup, she sent a text saying , “The soup is amazing! Can you send me the recipe? It’s going in my permanent rotation!”
I’d call that a win!
- 1 Tbsp extra virgin olive oil
- 1 pound chicken sausage (I used spicy chicken sausage). Leave the casing on, slice each sausage vertically in half and then slice horizontally into bite-sized half moon pieces.
- 1/4 cup white wine (I used chardonnay)
- 1 small or 1/2 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 stalks celery, thinly sliced
- 4 carrots, peeled and thinly sliced
- 4 cups low-sodium chicken broth
- 1 can diced fire-roasted tomatoes
- 2 to 3 Yukon gold potatoes, peeled and cut into bite-sized chunks
- 3 big handfuls baby spinach (about 3 oz)
- 1 to 2 cups water, if needed
- Salt to taste, if needed
In a soup pot, heat olive oil over medium-high heat. Add sausage. Cook, stirring occasionally, until browned, about 10 minutes. Remove sausage to a bowl and set aside.
Pour white wine into pot and use a wooden spoon to deglaze bottom of the pan. Add more wine, if needed, until all browned bits are scraped from the bottom. To the pot, add onion and garlic and sauté until onion is softened and translucent, about 7 minutes. Add celery and carrots and sauté until they begin to soften, about 7 minutes more.
Add chicken broth, diced tomatoes, and potatoes. Add sausage back to the pot. Bring to a boil. Reduce heat and simmer, partially covered, about 20 to 30 minutes. If you feel like too much liquid has cooked off, add 1 to 2 cups of water. Before serving, add spinach and stir until wilted. Add salt to taste, if needed.