In a Dutch oven with a drizzle of Olive oil squeeze sausage frim casing into Dutch oven to form small meatballs. Cook these with onion, celery & garlic. Add the spices & veggies one by one cooking them till they brown a little bit ( if you have the patience). I like to save the potatoes for last because getting them to brown isn't necessary. Add enough chicken stock & water to cover the ingredients by an inch or two. Taste it to make sure everything is seasoned enough, you don't want it spicy just an after taste of spice. Let this simmer with the lid on the Dutch oven for about an hour, the longer it sits the better it tastes.
After it's done simmering, add a handful of spinach to individual bowls & ladle soup into bowls and tear 3 Basil leaves & 1 spoon full of Parmesan into each bowl to garnish.
Use fresh Basil only, & make sure you taste the seasoning along the entire process.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 2 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 224.7mg||6 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 2.8g|
|Protein 1.2g||2 %|
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Calories per serving: 18
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