We tried this recipe as an option for a packed lunch: https://www.skinnytaste.com/creamy-sausage-and-potato-soup/. This was delicious and easy to make.
Our modifications: first, the amount of sausage was vague to us, so we used 3 links of raw spicy Italian chicken sausage (about 1.15 lb), which we removed from its casing. The next time, we will reduce to between 3/4 and 1 lb of sausage. We also used a 15 oz can of cannellini beans (rinsed and drained) and 2 tsp dried Italian seasoning.
Second, we found that 1 large and 1 small-medium Yukon potatoes equals about 4 cups of potato.
Third, we did not chop the spinach. We used whole fresh baby spinach, which we added to each soup bowl and poured the soup overtop just before serving.
Finally, we found the soup a little chunky, so we added an extra 1/2 cup of chicken broth (for a total of 4 1/2 cups broth). We used no-salt chicken broth for 4 of the cups and supplemented with a 1/2 cup of Better Than Bouillon chicken broth. (Aug. 2026)
