Meg Makes: Soup doesn't need spice or onions to shine

Meg Makes: Soup doesn't need spice or onions to shine

Today's recipe comes from Savoy resident Joan Crockett, who makes soup regularly and is always on the hunt for non-spicy versions that don't include onions.

She adapted this recipe from a blog called "Damn Delicious," and substituted non-spicy salsiccia sausage, grated radishes for onion and frozen spinach for the fresh baby spinach the original calls for.

She calls this soup "a star" in her winter rotation, which is a glowing enough recommendation for me.


Cooking spray

1 pound bulk salsiccia or your favorite sausage

1 clove minced garlic

2 radishes, grated

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes

48 ounces low-sodium chicken broth

1 bay leaf

2 small russet potatoes, peeled

1 package frozen spinach

1 3/4 cups 2 percent milk

1/4 cup cream

Kosher salt and fresh-ground black pepper, to taste

Spray a large stock pot or Dutch oven with cooking spray and put on medium heat. Add sausage.

Crumble and cook until browned, about three to five minutes. Remove from pan and drain excess fat. Set aside.

Saute garlic, radishes, and spices, then add sausage back to soup pot.

Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.

Add frozen spinach and cook until it thaws and soup is warmed through. Stir in milk and cream until heated through, about one minute.

Season with salt and pepper. Remove bay leaf and serve.

Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe for her consideration, email her at

Sections (1):Living
Topics (2):Food, People