*The original recipe called for only 1/2 pound of sausage, but I always had leftover, so I would just add it in. It makes for a heartier soup, which we love, but you can use half the amount if you prefer.
*I use a low sodium chicken broth and usually add in about a teaspoon of salt. If you don't use low sodium, you may not need any extra salt. Always taste before seasoning. The cheese topping will also add a salty bite.
*I use two bags of baby spinach...they're usually 6 ounces each. If I have extra, I'll add that in as well. It wilts down and extra veggies are always good.
Recipe from my sister, Jennifer
The Merchant Baker © 2015