Ingredients
Scale
- 1 lb ground chicken sausage (or links with casings removed)
- 1 lb yellow potatoes, diced into 1/2-inch cubes
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil (or oil from the sun-dried tomato jar)
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken sausage and cook, breaking it up with a wooden spoon, until it is browned and cooked through. Once finished, remove the sausage from the pot and set it aside on a plate, leaving the drippings in the pan.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic, sun-dried tomatoes, dried oregano, and red pepper flakes. Cook for another minute until the garlic is fragrant and the tomatoes have released some of their flavor into the oil.
- Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 12-15 minutes, or until the potatoes are fork-tender. Do not overcook them, or they will become mushy.
- Stir the cooked sausage back into the pot. Lower the heat to medium-low and pour in the heavy cream and Parmesan cheese. Stir until the cheese has melted. Add the fresh baby spinach and stir until it just begins to wilt. Season with salt and pepper to taste.
- Cook Time: 40 minutes
- Diet: Standard