Ingredients:

  • 1 lb bulk Italian sausage (mild or spicy)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 6 cups chicken broth, low sodium
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach or kale
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and fragrant.
  2. Add the diced onion and carrots to the pot. Sauté for 5 minutes until onions are translucent and carrots have softened.
  3. Stir in the minced garlic and cook for 60 seconds.
  4. Pour in the chicken broth, scraping the bottom of the pot to release the browned bits (fond).
  5. Add the cubed potatoes, dried oregano, and red pepper flakes. Bring to a boil, then reduce heat to low.
  6. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  7. Stir in the heavy cream and grated Parmesan cheese until the broth is creamy and golden.
  8. Fold in the baby spinach or kale, stirring for about 2 minutes until wilted. Season with salt and pepper to taste.