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MonteZuppa Salsiccia


  • 1lb bulk Italian sausage
  • 1/2 cup butter
  • 1/4 cup chopped yellow onion
  • 3 teaspoon minced garlic
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 3 1/2 cups Swanson(R) Unsalted Chicken Broth
  • 1/2 can chopped spinach
  • 1 cup diced tomatoes
  • 2 cans of diced potatoes
  • salt and pepper to taste
  • 1 cup Parmesan cheese flakes


  1. Heat a skillet over medium-high heat. Cook ground sausage until browned, breaking it up into small pieces, about 7 minutes. Transfer sausage to a bowl. Drain fat from skillet; wipe out skillet with a paper towel.
  2. Melt butter in skillet over medium heat, Stir in onion and saute until translucent, 2 or 3 minutes. Add garlic and cook for another minute. Whisk in flour until evenly mixed into butter, 1 minute. Slowly pour in cream and Swanson(R) Unsalted Chicken Broth. Whisk mixture until it comes to a boil, then immediately reduce heat to low. Simmer until mixture thickens, whisking occasionally, about 10 minutes.
  3. Return sausage to the skillet; add spinach, tomatoes, and potatoes. Cook over medium heat until potatoes are heated through, 2 to 3 minutes. Add dash of salt and pepper to taste. Garnish with Parmesan cheese.

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