Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, sweet or hot, casings removed (450g)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 4 cups chicken broth, low sodium (950ml)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cubed (approx. 3-4 medium potatoes) (680g)
  • 1 cup heavy cream (240ml)
  • 1/4 cup grated Parmesan cheese, plus extra for serving (optional)
  • 2 cups chopped fresh spinach (packed)
  • Fresh parsley, chopped for garnish (optional)
  • Red Pepper Flakes, for garnish (optional)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from the pot and set aside.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  3. Pour in chicken broth. Stir in Italian seasoning, salt, and pepper.
  4. Add cubed potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
  5. Return the cooked sausage to the pot.
  6. Stir in heavy cream and Parmesan cheese. Heat through, but do not boil.
  7. Stir in fresh spinach and cook until wilted, about 1-2 minutes.
  8. Ladle soup into bowls. Garnish with fresh parsley and additional Parmesan cheese or red pepper flakes, if desired. Serve hot.