Tuscan Sausage & Potato Soup
Ingredients
Pine & Pepper Spices
- 1½ lbs.Ground Italian sausage (mild or hot)
- 1½ cupsMinced yellow onion
- 3¾ lbs.Red potatoes, diced
- 9 cupsChicken broth
- 3 Tbsp.Corn starch
- ¾ cupWater
- 1 cupHalf-and-half
- 1½ cupsShredded Parmesan cheese
- 3Scallions, sliced (optional)
Directions
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1
In a Dutch oven or stockpot, cook the sausage and onions over medium-high heat until the onions soften and the sausage starts to brown, 5 to 7 min.
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2
Stir in the diced potatoes, Coarse Black Malabar Pepper, and your choice of Hearty Slow-Cooker Spice or Black Forest Butcher's Rub. Cook, stirring, for another 3 min.
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3
Add the chicken broth and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, about 15 to 20 min.
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4
In a small bowl, whisk the corn starch and water together to make a slurry. Slowly stir the slurry into the soup along with the half-and-half. Simmer for another 3 to 5 min., until the soup has thickened slightly.
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5
Stir in the Parmesan until melted. Makes 6 to 9 servings.
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6
Serving suggestion: ladle into bowls and finish with sliced scallions and an extra grating of Parmesan.
