Description
A cozy, hearty 30-minute soup loaded with spicy Italian sausage, tender potatoes, and fresh spinach perfect for fall, winter, or any comforting weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 onion, diced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- 5 cups chicken broth
- 1 bay leaf
- 1 pound red potatoes, diced
- 3 cups baby spinach
- ¼ cup heavy cream
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add Italian sausage and cook 3–5 minutes, breaking it apart as it browns. Drain excess fat if needed.
- Stir in garlic, onion, oregano, basil, and red pepper flakes. Sauté 2–3 minutes until onions are fragrant and translucent. Season lightly with salt and pepper.
- Pour in chicken broth and add the bay leaf. Bring to a gentle boil. Add diced potatoes and cook until fork-tender, about 10 minutes.
- Add baby spinach and cook until wilted, 1–2 minutes. Stir in the heavy cream and simmer 1 minute to warm through. Remove bay leaf.
- Taste and adjust seasoning. Ladle into bowls and serve with grated Parmesan or extra crushed red pepper if desired.
Notes
- Use mild Italian sausage for a less spicy version.
- Substitute kale for spinach for a sturdier green.
- Mash a few potatoes in the pot before adding cream for a thicker soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes