INGREDIENTS
3 tablespoons extra-virgin olive oil, divided
4 medium size russet potatoes, peeled and diced (1 1/2-inch cube)
2 teaspoons *Bolner's Fiesta ground black pepper, divided
2 tablespoons unsalted butter
1/2 pound *Wampler's mild or hot ground pork sausage
1/2 pound *Johnsonville Italian sausage, (2 1/2 links casing removed)
1 large sweet onion, chopped
4 cloves garlic, minced
2 teaspoons *Crystal hot sauce
1 teaspoon ground oregano
1 teaspoon fennel seeds
1 teaspoon celery seeds
3 to 4 medium size basil leaves, torn into small pieces
4 1/2 cups chicken broth
1/2 cup plain ground bread crumbs
1 bunch of baby spinach leaves, torn into small strips
1 cup heavy whipping cream
1/2 cup parmesan cheese, finely shredded, divided
INSTRUCTIONS
1.) Heat oven to 450 degrees F. Line a large sheet pan with a rim, with parchment paper. Add diced potatoes onto the pan, and pour over potatoes with 2 tablespoons olive oil. Sprinkle 1 teaspoon of black pepper over potatoes and toss gently until potatoes are coated well with olive oil and black pepper. Place in oven and roast potatoes for 20 to 25 minutes, or until tender.
2.) Add the remaining 1 tablespoon olive oil and 2 tablespoons butter to a 3-quart Dutch oven or stock pot, and heat to medium-high heat. Add ground pork sausage, Italian sausage, onion, garlic, hot sauce, remaining 1 teaspoon black pepper, oregano, fennel seeds, celery seeds, and torn pieces of basil leaves, cook for 5 to 7 minutes, or until meat is no longer pink and vegetable is tender, stirring occasionally as needed. Add roasted potatoes, chicken broth, and bread crumbs and cook an additional 5 minutes, or until mixture starts to come to a boil, stirring occasionally as needed. Add spinach leaves, heavy cream, and 1/4 cup parmesan cheese, and let soup (Zuppa) come to a boil, stirring occasionally as needed. Reduce heat to the lowest setting and let soup (Zuppa) simmer for an additional 10 minutes.
3.) Assemble and serve. Ladle soup (Zuppa) into four serving bowls or six smaller serving bowls, and garnish over the tops of each serving bowl with the remaining 1/4 cup parmesan cheese. Serve and enjoy.