Italian Spinach Salad Soup

5 months ago 14

Democracy Dies successful Darkness

This is 1 of Lorraine Wallace's signature "salad soups," each serving topped with a premix of immoderate of aforesaid ingredients that are pureed. It works particularly good here, with tender spinach leaves.

Wallace prefers not to usage an immersion (stick) blender for pureeing the soup; she does not similar its effect connected the texture.

Ingredients

measuring cup

Servings: 6-8

For the soup

4 tablespoons (1/2 stick) unsalted butter
1 ample onion, finely chopped ( 1 1/4 to 1 1/2 cups)
8 cloves garlic
2 tablespoons Italian seasoning blend
8 cups (2 quarts) homemade oregon store-bought low-sodium chickenhearted broth
2 ample russet potatoes, peeled and chopped into bite-size pieces
Two 9-ounce packages frozen chopped spinach, defrosted and squeezed dry
1/2 cupful half-and-half (optional)
1/2 spoon kosher salt
Freshly crushed achromatic pepper

For the salad

3 tablespoons extra-virgin olive oil
Freshly squeezed foodstuff from 1/2 citrus (1 tablespoon)
1/4 spoon kosher salt
Freshly crushed achromatic pepper
2 cups (about 2 ounces) loosely packed babe spinach leaves
2 cups loosely packed watercress leaves and tender stems
9 to 12 cherry oregon grape tomatoes, chopped successful half
2 ounces to 4 ounces Parmigiano-Reggiano cheese, shaved with a rootlike peeler

Nutritional Facts

Per serving (based connected 8)

Calories
280
Fat
15 g
Saturated Fat
6 g
Carbohydrates
28 g
Sodium
460 mg
Cholesterol
20 mg
Protein
13 g
Fiber
5 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Wallace's "Mr. Sunday's Soups," with Brigit Binns (Wiley, 2011).

Tested by Lorraine Wallace and Bonnie S. Benwick.

Published February 22, 2011

Updated March 13, 2026