Ingredients
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1 lb, casing removed Spicy Italian Sausage
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2 tsp Olive Oil
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3 cloves, minced Garlic
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1, diced Onion
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1/2 tsp Oregano
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1/2 tsp Basil
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1/2 tsp Red Pepper Flakes
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Salt
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Pepper
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2 litres Chicken Broth
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1 Bay Leaf
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1 lb, diced Red Potatoes
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3 cups Baby Spinach
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1/4 cup Heavy Cream
Tips
Steps
|
1
Done
|
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
Done
|
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
Done
|
Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender (about 10 minutes). |
|
4
Done
|
Stir in spinach until it begins to wilt (about 1-2 minutes). Stir in heavy cream until heated through (about 1 minute). |
