1 Tbsp olive oil
1 lb spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1 cup fresh mushrooms, chopped
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 lb red potatoes, diced
3 cups baby spinach, rough chopped
1/4 cup heavy cream
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Stir in garlic, onion, mushrooms, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and mushrooms; cook until tender, about 10 minutes.
Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Calories 329.5, Total Fat 20.4g, Saturated Fat 8.0g, Trans Fat 0g, Cholesterol 45.1mg, Sodium 765.6mg, Total Carbohydrate 20.5g, Dietary Fiber 2.1g, Sugars 2.7g, Protein 17.3g