Sausage, Potato and Spinach Soup
Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!
Ingredients
- 1 tablespoonolive oil
- 1 poundspicy italian sausage (casing removed)
- 3 clovesgarlic (minced)
- 1onion (diced)
- ½ teaspoondried oregano
- ½ teaspoondried basil
- ½ teaspooncrushed red pepper flakes (optional)
- kosher salt and freshly ground black pepper (to taste)
- 5 cupschicken broth
- 1bay leaf
- 1 poundred potatoes (diced)
- 3 cupsbaby spinach
- ¼ cupheavy cream
Directions
- 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- 2
Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
- 3
Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
- 4
Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
- 5
Serve immediately.