Ingredients:

  • 1 lb Mild or Spicy Italian Sausage, bulk or casings removed
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, microplaned or minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • 1.5 lbs Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes
  • 5 cups Chicken Bone Broth
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly cracked Black Pepper
  • 3 cups Fresh Baby Spinach
  • 1 cup Heavy Cream
  • 1/2 cup Freshly grated Parmesan Cheese

Instructions:

  1. Place the Italian sausage in a cold Dutch oven over medium-high heat. As the fat renders, break the meat into small crumbles with a wooden spoon. Cook until deep mahogany-colored and crispy, about 7–9 minutes.
  2. Remove the browned sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add the diced onion to the pot and sauté in the sausage fat until translucent, about 5 minutes. Stir in the garlic, oregano, and red pepper flakes, cooking for 1 minute until fragrant.
  4. Add the cubed Yukon Gold potatoes and chicken bone broth to the pot. Bring to a boil, then reduce heat to a simmer.
  5. Simmer for 12-15 minutes until potatoes are fork-tender. For a thicker broth, use a spoon or potato masher to lightly crush a few potato chunks against the side of the pot.
  6. Stir in the heavy cream, Parmesan cheese, and the cooked sausage crumbles. Heat through for 2 minutes.
  7. Turn off the heat. Fold in the fresh baby spinach, allowing the carry-over heat to wilt the greens. Season with salt and freshly cracked black pepper to taste.