Ingredients
Scale
- 1 lb. Italian sausage
- 1 tbsp. olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 tsp. Italian seasoning
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp. fresh parsley, chopped
Instructions
- Brown the Italian sausage in a large pot over medium heat until cooked through and golden around the edges.
- Add the diced onion and cook until softened, then stir in the minced garlic.
- Add the potatoes, Italian seasoning, smoked paprika, salt, and black pepper, stirring to combine.
- Pour in the chicken broth and bring the soup to a gentle boil.
- Reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Lower the heat and stir in the whole milk and heavy cream.
- Mash a few potatoes in the pot to naturally thicken the soup.
- Stir in the spinach and Parmesan cheese and cook until the spinach wilts and the cheese melts.
- Taste and adjust the seasoning as needed.
- Garnish with fresh parsley and serve warm.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Cuisine: American