Italian Spinach Soup

Each bowl of this brothy soup holds a healthful portion of greens. Enjoy coming home to this hearty soup recipe.

Italian Spinach Soup Enlarge Image
26Kviews
27 users rated this recipe an average rating of 4.0
Makes:
6 servings
Yields:
6 side-dish servings
Start to Finish:
35 mins
Rate me!


Italian Spinach Soup

Ingredients
1
4
2
teaspoons dried Italian seasoning, crushed
2
tablespoons butter
2
tablespoons dry sherry (optional)
2
14 1/2 ounce cans chicken broth
1
large potato, peeled and chopped
2
9 ounce packages fresh spinach or 1-1/4 pounds fresh spinach, washed and trimmed
 
Salt
2
cups watercress, tough stems removed
2
ounces Parmesan cheese, shaved
2
small tomatoes, quartered, seeded, and thinly sliced

Directions

  1. In 4-quart Dutch oven cook onion, garlic, and Italian seasoning in hot butter over medium heat for 5 minutes or until onion is tender, stirring occasionally.
  2. If using sherry, remove Dutch oven from heat; slowly pour in sherry. Return to heat; cook and stir for 1 minute. Add broth and potato. Bring to boiling. Simmer, covered, for 10 minutes or until potato is tender. Remove from heat.
  3. Set aside 2 cups of the spinach. Stir remaining spinach, half at a time, into soup just until wilted. Cook about 5 minutes.
  4. Transfer soup, half at a time, to a food processor or blender; cover and process or blend until smooth. Return to Dutch oven; heat through. Season with salt.
  5. To serve, top with reserved spinach, watercress, Parmesan, and tomatoes.

Nutrition Facts

(Italian Spinach Soup)
    Per serving:
  • 151 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 2 g monounsatured fat),
  • 18 mg chol.,
  • 881 mg sodium,
  • 16 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...