Ingredients
Method
- 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, crumbling the sausage as it cooks. Drain any excess fat.
- Add the garlic, onion, oregano, basil, and red pepper flakes. Cook for 2-3 minutes, stirring often, until the onions turn translucent. Season with salt and pepper.
- Pour in the chicken broth and add the bay leaf, then bring to a boil. Add the potatoes and cook for about 10 minutes, until tender.
- Add the spinach and stir until it wilts, about 1 to 2 minutes. Pour in the heavy cream and stir until hot, about 1 minute. Season with salt and pepper to taste.
- Serve at once.
Notes
Ingredient Swap: I love using sweet Italian sausage when I want a milder family-friendly version, but the spicy kind gives it a wonderful kick that I personally prefer.
Storage Tip: This soup keeps beautifully in the fridge for up to 4 days.
I find the flavors meld and get even better the next day, just give it a good stir when reheating.
Make-
Ahead Trick: I often brown the sausage and chop the veggies ahead of time.
Storing them separately in the fridge means I can have this soup simmering on the stove in under 20 minutes on a busy weeknight.
Common Mistake: Don't skip draining the excess fat after browning the sausage.
I learned the hard way that leaving it in makes the soup greasy instead of rich and flavorful.
Serving Suggestion: A sprinkle of freshly grated Parmesan cheese and a piece of crusty bread for dipping is my absolute favorite way to enjoy a bowl of this hearty soup.
Potato Note: I've tried this with Yukon Gold potatoes when I'm out of red potatoes, and they work just as well, they just break down a little more and help thicken the broth slightly.
Cream Alternative: If I don't have heavy cream, a half cup of whole milk stirred in at the very end works in a pinch, just be careful not to let the soup boil after adding it.