Ingredients
Scale
- 1 lb chicken sausage (sliced into rounds)
- 1 lb Yukon Gold potatoes (cubed into bite-sized pieces)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (chopped, packed in oil)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced chicken sausage and cook until browned on both sides, about 5-7 minutes. Once browned, remove the sausage from the pot and set it aside on a plate.
- In the same pot, add the diced onion. Sauté for about 4 minutes until softened. Add the minced garlic, chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until the garlic is fragrant and the tomatoes release their flavor.
- Add the cubed potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are soft, stir in the heavy cream and the browned chicken sausage. Let it simmer uncovered for a few minutes to thicken slightly. Stir in the fresh spinach and cook until it just begins to wilt.
- Turn off the heat and stir in the grated Parmesan cheese until melted and incorporated. Season with salt and black pepper to taste. Your creamy, flavorful soup is now ready to be served!
- Cook Time: 45 minutes