Sausage, Potato and Spinach Soup

• Gluten free

• Meat

  • 1 lb Italian sausage, spicy

• Produce

  • 3 cups Baby spinach
  • 1/2 tsp Basil, dried
  • 1 Bay leaf
  • 3 cloves Garlic
  • 1 Onion
  • 1/2 tsp Oregano, dried
  • 1 lb Red potatoes

• Canned Goods

  • 5 cups Chicken broth

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Heavy cream

Found on damndelicious.net

Description

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

Directions

• 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. Serve immediately.