Photo: Potato, Spinach and Tomato Soup Recipe
Ingredients
- 3 cloves crushed or finely chopped garlic
- 1 large onion, chopped
- 2 tablespoons extra-virgin olive oil
- 2 quarts chicken broth
- 3 pounds all purpose 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 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
- 1/2 cup grated Parmigiano-Reggiano or Romano
Directions
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, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 71 reviews
By ansleyrc
Marietta, GA
on January 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I saw this in the Rachel Ray dvds that I have and wanted to try it. With a newborn and a toddler it sounded simple enough and delicious. Simple yes, delicious, no. This is a definate no-repeat for my family. The soup was greasy, bland, and I ended up tossing it and ordering take-out pizza for dinner.
By bullsonparade23...
mamaroneck, NY
on December 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this and it was a huge hit at dinner! great week night meal! To see how mine came out check out my blog (see my profile for the url
By steel_eer_11201050
Morgantown, WV
on May 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is truly one of my favorite soups. I make it for my husband and he is not a "soup person." We eat it for a couple days. The nutmeg is a must. Adds a great flavor! I teach a cooking class at my church where I use easy recipes that are great tasting. This is a recipe they went nuts for! I love parm so I go a little heavy on it. :
Read all 71 reviews