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Ingredients:
- 1 teaspoon dried oregano
- 1 cup whole milk or heavy cream (optional)
- 1 medium onion, chopped
- 4 cups fresh spinach
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 large russet potatoes, peeled and diced
- 1 lb Italian sausage (mild or spicy)
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 3 medium carrots, sliced
- 6 cups chicken broth
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried thyme
Instructions:
Step 1: Brown the Sausage
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add Italian sausage and cook for 5–7 minutes, breaking it up into crumbles until browned.
Transfer sausage to a plate; leave some rendered fat in the pot.
Step 2: Sauté the Vegetables
Add chopped onion and garlic to the pot.
Sauté for 2–3 minutes until onion is translucent and garlic is fragrant.
Stir in carrots and diced potatoes. Cook for another 5 minutes to slightly soften.
Step 3: Add Broth & Seasonings
Pour in chicken broth, scraping up any browned bits.
Season with oregano, thyme, and optional red pepper flakes.
Bring to a boil, reduce heat, and simmer for 15–20 minutes until potatoes and carrots are fork-tender.
Step 4: Finish the Soup
Return the sausage to the pot and stir in fresh spinach until wilted.
Add milk or cream if desired for a richer texture. Stir well to combine.
Step 5: Adjust & Serve
Season with salt and pepper to taste.
Ladle into bowls and garnish with fresh parsley.
Serve hot with crusty bread or salad.
