Italian Wedding Soup
- 1 bag (20.35 ounces) Idahoan® SLICES Scalloped Potatoes
- 2.5 quarts boiling water
- 0.5 cup vegetable oil, Olive oil can also be used
- 10 pounds turkey sausage, fully cooked links cut into ¼ inch slices
- 2.5 ounces Italian seasoning
- 4 ounces minced garlic
- 3 gallons reduced-sodium chicken stock
- 4 pounds chopped frozen spinach, thawed
- 1 #10 can canelli beans, drained
- Pour pouch contents into a 2 ½” x ½ size steam table pan. Add 2½ quarts of boiling water and stir well with a wire whip. Bake in a convection oven at 350°F for 35 minutes (400°F in a conventional oven for 40 minutes). Hold hot for a later step in the recipe.
- In a stock pot, heat the oil, add the sausage, and sauté. Once heated through, add the garlic and Italian seasoning and sauté. Add the stock and beans and bring to a simmer. Simmer for 20 minutes. Add the spinach and bring back to a rolling boil before cutting back to simmer. Place on steamtable and serve.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=12558