Sausage, Potato, and Spinach Soup

Name: Sausage, Potato, and Spinach Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 lb hot Italian sausage, casing removed; 3 garlic cloves, minced; 1 onion, diced; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon crushed red pepper flakes; kosher salt, to taste; fresh ground black pepper, to taste; 5 cups chicken broth; 1 bay leaf; 1 lb red potatoes, diced; 3 cups Baby Spinach; 1/4 heavy cream

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Recipe by AmyZoe

I used fresh basil and added a bunch of jalapenos to make it spicier. I also doubled the spinach, but I'll post the recipe as written. Perfect fall soup. Recipe courtesy of www.damndelicious.net

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READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
1

lb hot Italian sausage, casing removed
3

garlic cloves, minced
1

onion, diced
¹⁄₂

teaspoon dried oregano
¹⁄₂

teaspoon dried basil
¹⁄₂

teaspoon crushed red pepper flakes
kosher salt, to taste
fresh ground black pepper, to taste
5

cups chicken broth
1

bay leaf
1

lb red potatoes, diced
3

cups Baby Spinach
¹⁄₄

heavy cream

DIRECTIONS

Heat olive oil in a large stockpot or Dutch oven over medium heat.
Add Italian sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat.
Stir in garlic, onion, oregano, basil, and red pepper flakes.
Cook, stirring frequently, until onions have become translucent, about 2 to 3 minutes. Season with salt and pepper, to taste.
Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in spinach until it begins to wilt, about 1 to 2 minutes.
Stir in heavy cream until heated through, about 1 minute. Season with salt and pepper, to taste.

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