Sausage, Potato, and Spinach Soup

• olive oil↗1 tablespoon
• hot Italian sausage↗1 lb

  casing removed

• garlic cloves↗3

  minced

• onion↗1

  diced

• dried oregano↗1⁄2 teaspoon
• dried basil↗1⁄2 teaspoon
• crushed red pepper flakes↗1⁄2 teaspoon
• kosher salt↗

  to taste

• fresh ground black pepper↗

  to taste

• chicken broth↗5 cups
• bay leaf↗1
• red potatoes↗1 lb

  diced

• Baby Spinach↗3 cups
• heavy cream↗1⁄4

Step-by-step instructions

1. 1

   Heat olive oil in a large stockpot or Dutch oven over medium heat.

2. 2

   Add Italian sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat.

3. 3

   Stir in garlic, onion, oregano, basil, and red pepper flakes.

4. 4

   Cook, stirring frequently, until onions have become translucent, about 2 to 3 minutes. Season with salt and pepper, to taste.

5. 5

   Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.

6. 6

   Stir in spinach until it begins to wilt, about 1 to 2 minutes.

7. 7

   Stir in heavy cream until heated through, about 1 minute. Season with salt and pepper, to taste.