In 30 minutes, you can make this hearty soup. This dish is made with crumbled potatoes, greens, and tender sausage!
In 30 minutes or less, you can have a bowl of comfort food on the table. This is something I could eat all week. Even though this is a bowl of piping hot soup, I could probably have it all year round, warming me from the inside.
This complete meal is packed with Italian sausages, potatoes, and baby spinach. It’s served in a bowl with crusty bread to dip. This is like a warm embrace in a bowl.
Ingredients
- Olive oil one tablespoon
- 1 pound spicy Italian Sausage, casing removed
- Three cloves garlic, minced
- One onion, diced
- Half a teaspoon of dried oregano
- Half a teaspoon of dried basil
- Optional: 1/2 teaspoon crushed red pepper flakes
- To taste, add Kosher Salt and freshly ground Black Pepper
- 5 cups chicken broth
- 1 Bay Leaf
- Red potatoes 1 pound, diced
- 3 cups baby spinach
- 1/4 cup heavy cream
Instructions
- Over medium heat, heat olive oil in a large Dutch oven or stockpot. Add Italian sausage, and cook for 3-5 minutes. Crumble the sausage while cooking. Drain excess fat.
- Add the garlic, red pepper flakes, onion, oregano, and basil. Stir frequently until onions are translucent (about 2-3 minutes); season with salt and black pepper to taste.
- Bring to a rolling boil, stirring in the chicken broth and bay leaves. Add potatoes, and cook for about 10 minutes.
- Stir in spinach for about 1-2 minutes until it starts to wilt. Stir in heavy cream and heat through for about a minute. Season with salt and pepper to taste.
- Serve immediately
