Potato, Tomato, Spinach Soup

Hello Soupers!

Here’s the soup of the day.  Special thanks to my star Soupa Sista Kimberly and to Rachel Ray for providing the recipe.

Potato, Tomato, Spinach Soup

Prep Time: 10 min.

Cook Time: 15 min


  • 4 cloves crushed or finely chopped garlic
  • 1 large onion, chopped
  • 2 tablespoons 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 Parmigiana or Romano cheese
1.  Chop onion and garlic.
2.  Add 2 tbs. olive oil to a large soup pot and add onion and garlic.  Saute for 2-3 min.
3.  Add chick broth and turn up the heat until broth comes to a boil.
4.  Chop potatoes into small pieces.  After chicken broth is at a boil, add to the pot and cook until soft.
5.  When potatoes are done, slowly add in spinach.
6.  Season to taste.
7.  Serve and garnish with grated cheese.

Happy Souping!



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