1 pound Italian sausage
1 cup diced onions
1 cup diced carrots
1 cup diced celery
2 cups diced potatoes
2 cloves minced garlic
4 cups broth (vegetable or chicken)
2 cups spinach
1 cup heavy cream
Salt and pepper to taste
Red pepper flakes (optional)
Grated Parmesan cheese (optional)
In a large pot over medium heat, add your Italian sausage. Cook until browned, breaking it apart with a wooden spoon as it cooks. Once browned, remove excess grease if necessary.
Next, add diced onions, carrots, and celery. Sauté for about 5 minutes until softened.
Add the diced potatoes and minced garlic to the pot. Stir and cook for another 2-3 minutes.
Pour in the broth, bring the mixture to a boil, then reduce to a simmer. Let it cook for about 10-15 minutes or until the potatoes are fork-tender.
Stir in your spinach and heavy cream. Allow the soup to simmer for another 5 minutes. Season with salt, pepper, and any additional spices to taste.
Ladle your soup into bowls and enjoy hot! Dash some grated Parmesan cheese on top for added flavor, if desired.