Cut the sausage into slices.
Finely chop the onion, press the garlic through a press.
Peel the potatoes and cut into cubes.
Frying the sausage and onion:Fry the sausage in heated olive oil until browned.
Add the onion and garlic, fry until translucent.
Cooking the soup:
Pour the chicken stock into the pot with the sausage and onion.
Add the chopped potatoes and cook for about 15 minutes, until soft.
Creamy consistency:
Remove the pot from the heat and add the cream, stirring everything together.
Add the grated parmesan and season with salt, pepper and oregano.
Spinach at the end:
Finally, add the fresh spinach and cook for another 2-3 minutes, until the leaves are soft.
Serving:
Serve the soup hot, sprinkled with additional parmesan and a little chili if you like it spicy.
Serving and storage tips
Serving:
Serve with crusty bread, garlic baguette or croutons.
Storage:
The soup can be stored in the fridge for up to 3 days. Before serving, heat it gently, but do not let it boil so that the cream does not curdle.
Variations
With chicken: Instead of sausage, use grilled chicken.
Vegetarian: Skip the sausage and add more vegetables, such as carrots, zucchini or corn.
With pasta: Add small dumplings or orzo pasta for a more filling version.
FAQ
