CREAMY SAUSAGE, BUTTERNUT, AND POTATO SOUP

Soups and Chowders|Ciao Bella|Gluten-free|Pork

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Ingredients

1 pound bulk sweet Italian sausage

1 large onion, chopped

8 garlic cloves, chopped

2 tablespoons fresh sage leaves, chopped

1 tablespoon fresh rosemary leaves, stemmed and chopped

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

½ teaspoon red pepper flakes

1 pound baby red potatoes, cut in half (about 1” pieces)

1 pound butternut squash, peeled, seeded, and cut into cubes about 1”

1 ½ teaspoons salt

½ teaspoon black pepper

6 cups beef stock

2 cups heavy cream

1 tablespoon corn starch

½ cup grated parmesan cheese (plus more for sprinkling)

3 cups baby kale and/or baby spinach leaves

Instructions

Place the sausage in a large 6-8 quart Dutch oven or soup pot over medium high heat. Cook the sausage, breaking it up with a spatula into small pieces. When the sausage begins to brown all over, add the onions, garlic, sage, rosemary, Italian seasoning, and red pepper flakes. Continue cooking, stirring frequently, until the onions are soft and fragrant and the sausage begins to lightly brown, about 4-5 minutes.

Add the potatoes, squash, salt and pepper to the pot. Cook, stirring frequently, for 3 more minutes until everything is well combined. Add the beef stock to the pot and bring to a boil. Reduce to a simmer and cover the pot. Cook for 20-30 minutes until the potatoes and squash are tender when pierced with a fork.

Remove the lid and bring the soup back to a low boil.

Combine ½ cup of the heavy cream with the corn starch and stir to dissolve. Add it to the pot with the remaining 1 ½ cups of the heavy cream. Cook for 10 minutes, stirring frequently, until the soup thickens and flavors meld. Gradually add the parmesan cheese.

Reduce to a simmer and add the baby kale and spinach leaves. Cook for 5-10 minutes more.

Serve the soup hot in bowls with crusty bread and more parm on the side for sprinkling on top.