Preparation

Step 1:
Begin by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add the crumbled Italian sausage. Cook the sausage until it is browned and cooked through, breaking it apart as it cooks. Once done, remove the sausage from the pot and set it aside, leaving the flavorful oil in the pot.

Step 2:
In the same pot, add the chopped onion and minced garlic. Sauté the onion and garlic over medium heat until the onions are soft and translucent, about 3-4 minutes. Stir frequently to prevent the garlic from burning.

Step 3:
Once the onion and garlic are ready, pour in the 4 cups of chicken broth. Add the cubed potatoes, 1 teaspoon of dried oregano, and the optional 1/2 teaspoon of red pepper flakes for a bit of heat. Stir the mixture well and bring it to a boil. Once it starts boiling, reduce the heat to a simmer and let it cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.

Step 4:
After the potatoes have softened, stir in the heavy cream and the grated Parmesan cheese. The cream will make the soup rich and smooth, while the Parmesan adds a delicious umami flavor. Add the browned sausage back into the pot and continue to simmer the soup for an additional 5 minutes, allowing the flavors to meld together.

Step 5:
Lastly, add the 2 cups of baby spinach to the pot. Stir the spinach into the soup and cook until the leaves have wilted, which should take about 2 minutes. Season the soup with salt and pepper to taste. Adjust the seasoning as needed, depending on the saltiness of your broth and sausage.