Sausage, Potato, and Spinach Soup

Method

1. 01

   Heat olive oil in a large stockpot over medium-high heat. Add the sausage and cook, breaking it up as it browns, until cooked through — about 5 minutes. Drain any excess fat.

2. 02

   Stir in garlic, onion, oregano, basil, and red pepper flakes. Cook until the onion is translucent, about 2–3 minutes. Season with salt and pepper.

3. 03

   Pour in the chicken broth, add the bay leaf, and bring to a boil. Add the diced potatoes, reduce to a simmer, and cook until tender — about 10 minutes.

4. 04

   Stir in the baby spinach and cook until just wilted, about 2 minutes. Remove from heat and slowly stir in the heavy cream. Discard the bay leaf.

5. 05

   Serve with crusty bread.