As you can tell by now–I LOVE SOUP! I make at least a pot or two of homemade soup each week! I am also a big fan of Rachael Ray’s, and love to try her recipes! This recipe for Potato, Spinach, and Tomato Soup is super easy and delish! This makes for a good side in a boring lunchbox!
Potato, Spinach, and Tomato Soup
This recipe for Potato, Spinach, and Tomato Soup is super easy and delish! This makes for a good side in a boring lunchbox!
Print Pin RateServings: 4
Calories: 373kcal
Ingredients
- 3 cloves garlic crushed or finely chopped
- 1 large onion chopped
- 2 tablespoons extra-virgin olive oil
- 2 quarts chicken broth
- 3 large potatoes peeled and thinly sliced
- 1 pound fresh triple washed spinach stems picked and coarsely chopped
- 1/4 teaspoon nutmeg grated or ground
- salt and pepper
- 1 can chunky-style crushed tomatoes or diced tomatoes in puree
- 1/4 tsp red pepper flakes optional
- 1/2 cup grated Parmigiano-Reggiano or Romano
Instructions
- In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil.
- As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks.
- Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, red pepper flakes, salt and pepper, to your taste.
- Stir in tomatoes and heat through, 1 or 2 minutes.
- Ladle soup into bowls and sprinkle grated cheese on top of your soup.
Nutrition
Calories: 373kcal | Carbohydrates: 53g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 2189mg | Potassium: 2531mg | Fiber: 12g | Sugar: 7g | Vitamin A: 10989IU | Vitamin C: 109mg | Calcium: 419mg | Iron: 15mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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