Creamy Spinach & Turkey Sausage Soup

Courtesy of Campbell's

Portion: 125 ml

Yield: 100


60 ml canola oil
1.36 kg turkey dinner sausage, sliced
1 onion, large, chopped
4 carrots, large, peeled & finely diced
30 ml garlic, minced
30 ml thyme, fresh, finely chopped
16 ml rosemary, fresh, finely chopped
1.81 kg Campbell’s® Signature Cream of Potato with Bacon, thawed
3 L baby spinach, stemmed, chopped
1 L whipping cream
to taste salt & pepper



  1. Heat oil in large stock pot set over medium high heat; cook sausage for 3 to 5 minutes or until lightly browned.
  2. Add onion, carrots, garlic, thyme, rosemary and hot pepper flakes; reduce heat to medium low.
  3. Cook for 8 to 10 minutes or until softened and fragrant.
  4. Add soup; bring to simmer. Simmer for 8 to 10 minutes.
  5. Stir in baby spinach, cream, and salt and pepper. Heat until spinach is wilted and soup is steaming (do not boil).