**Sausage, Potato and Spinach Soup** You’ll relish the flavors of oregano, basil, red pepper, and garlic in each piping hot bite.

A Picture Of the Finished Soup

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Ingredients

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 5 cups chicken broth
• 1 bay leaf
• 1 pound red potatoes, diced
• 3 cups baby spinach
• 1/4 cup heavy cream

Instructions

1. 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.

2. 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.

3. Stir in chicken broth and bay leaf, and bring to a boil.

   Add potatoes and cook until tender, about 10 minutes.

4. 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.

Serve immediately.

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This Recipe is Published Here

bon appetit