Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!
5 stars (153 ratings)
Ingredients
1tablespoonolive oil
1poundspicy Italian sausage, casing removed
3clovesgarlic, minced
1onion, diced
½teaspoondried oregano
½teaspoondried basil
½teaspooncrushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5cupschicken broth
1bay leaf
1poundred potatoes, diced
3cupsbaby spinach
¼cupheavy cream
Instructions
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.
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.
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 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.