This chunky tomato potato soup is ready in under 15 minutes, making it perfect for busy weeknights when your family needs to be filled up quickly.
To make the soup as quick as possible, first read through the recipe. As you read, gather up all the tools, pots, bowls and ingredients that you’ll need. Then start cooking!
- 4 cups low or no-sodium chicken stock
- 1 (28 oz.) can of petite diced tomatoes
- 1 tsp. dry oregano leaves
- 1 tsp. dry basil leaves
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. black pepper
- 3 Tbsp. cornstarch
- 3 Tbsp. water
- 1 cup frozen corn
- 1 Tbsp. grape seed or vegetable oil
- ½ lb. fully-cooked sausage (like kielbasa or other smoked or cured sausage)
- 3 (14 oz.) cans diced potatoes
- 2 cups fresh spinach leaves
- Put a large pot or Dutch oven on your most powerful burner. Put on high heat. Add the stock, tomatoes (with juice), oregano, basil, garlic powder, salt, and pepper. Stir. Cover.
- In a small bowl combine the cornstarch and water until smooth. Add it to the pot. Stir and cover. Let it come up to a boil. Reduce it to a low simmer.
- Meanwhile, put the corn in a microwave-safe bowl and microwave it to defrost and heat through, 1-2 minutes.
- While the corn defrosts, heat the oil in a skillet over medium heat. Chop up the sausage in 1/2 inch pieces. Add it to the skillet. Let it brown for a couple of minutes. Stir and brown the other side. Add it to the pot. Stir. Cover.
- Drain the potatoes and add them to the pot along with the spinach. Let the potatoes heat through and the spinach wilt. Ladle it into bowls and eat.