1/2Ccashews (for cashew cream)Sub Heavy Cream if not dairy free
2Craw spinach
black pepper, to taste
Instructions
In a large pot or dutch oven over medium heat, heat the oil. Add sausage, using your spatula begin to seperate the sausage to create crumbles. Cook Sausage for 3-4 minutes.
Add onions & garlic. Cook 3-4 minutes
Add tomatoes, potatoes, italian seasoning, bay leaf, & salt. Also add in the 4½ Cups of broth. Give the ingredients a little stir & Cook at a simmer for 20-25 minutes
While the soup is cooking. Place the cashews in a microwave safe dish & cover with water. Microwave for 3 minutes. Drain the Cashews. Place cashews in a blender to create the cashew cream. Add 1/2 C. fresh water & Blend until smooth.
When the potatoes in the soup of fork tender, Add in the cashew cream & spinach. Stir to combine. Allow the soup to simmer for 2-3 minutes while the spinach wilts.
Serve & Enjoy!
Notes
Kid- Friendly: Deconstruct the soup by removing a few potatoes, tomatoes & sausage for kids 9 month +. Extra: If not dairy free, I would also recommend adding in ½ cup parmesan.