recipe adapted from Damn Delicious

Ingredients:
1 tablespoon olive oil
1 pound sweet Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and ground black pepper, to taste
5 cups chicken broth
1 pound red potatoes, diced (I used about 4 red potatoes)
3 cups baby spinach (next time, I would give the spinach a rough chop before adding it to the soup)
1/4 cup heavy cream (I used half and half and added a little bit more, plus a little bit of water because I wanted more broth)

Directions:

Heat olive oil in a large pot over medium heat. Add sausage and let brown, about 3 to 5 minutes, crumbling the sausage as it cooks. Drain any excess fat (I didn’t really have much so I didn’t drain anything). Add the garlic, onion, oregano, and basil, stirring to combine. Stir frequently until onions are translucent, about 2 to 3 minutes. Add salt and pepper to taste. Stir in chicken broth and bring to a boil. Then, add the potatoes, cooking until tender, about 10 minutes. Then, add the spinach and stir until it begins to wilt before adding the cream. Stir to combine and until heated. Season with additional salt and pepper to taste.

Serve immediately with fresh bread and butter. Yum!

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Happy Friday, guys! I hope you all have a great weekend!

❤Britt