Sausage, Potato, and Spinach Soup

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hearty soup for these cold winter days simple to make, loaded with flavor and always has leftovers for lunch!

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INGREDIENTS:

  • 1 pound sweet Italian sausage, casing removed if using links

  • 3 cloves garlic, minced

  • 1/2 onion, diced

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon crushed red pepper flakes, optional

  • 4 cups chicken/veggie broth

  • 1 bay leaf

  • 1 pound red potatoes, diced/smashed

  • 1 bag baby spinach

  • 1/4 cup heavy cream (make dairy free by using unsweetened Ripple or Bolthouse pea milk, you can also use soy but do not use vanilla)

DIRECTIONS:

  1. Heat olive oil in a Dutch oven over medium heat. Add sweet Italian sausage (you can use links cut up or a roll - we prefer the roll bc it crumbles) and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and return sausage to pot.

  2. 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. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 15-20 minutes.

  4. Stir in spinach until it begins to wilt, about 1-2 minutes.

  5. Stir in Ripple or other milk replacement (but not almond milk!) until heated through.

  6. Serve immediately.