Italian Sausage & Spinach Soup

Ingredients

• Atlantic’s Best sausages (Italian style) — use about 1 lb, mild or spicy per taste

• 1 tbsp olive oil (if needed)

• 1 medium onion, diced

• 3 cloves garlic, minced 

• Primo “Thick & Zesty” pasta sauce 

• Water 

• 8 oz Lactantia cream cheese   

• 1 Can of Carnation evaporated milk

• Fresh spinach (about 2–3 cups) 

• 2 cups of Minute Rice or adjust for your preference

Steps:

1. In a large pot, add the sausage, remove them from the casing and cook until browned (~5–7 min). Drain a bit of excess fat if needed, leaving some for flavor. 

2. Add the Primo pasta sauce and the water (from your two cans), stirring to combine with the sausage.

3. Let soup come to a simmer and cook for 10–15 minutes to allow flavors to meld.

4. Lower the heat; stir in the cream cheese in small blocks so it melts into the sauce, giving a rich, creamy texture.

5. Pour in the evaporated milk and stir to combine, creating a creamy broth.

6. If using Minute rice: you could stir in rice now (or cook separately, per package instructions and add before serving).

7. Add the fresh spinach in the last few minutes of cooking, and stir until wilted.

8. Taste and adjust seasonings (salt, pepper, maybe Italian seasoning or herbs).

• ← Mac & Cheese with Pork & Tomatoes
• Cranberry & Balsamic Glazed Chicken w/ Parmesan Smashed Potatoes →