Step 1: Cook the Sausage

Heat a large pot or Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the Italian sausage. Use a spatula or wooden spoon to break the sausage into smaller pieces as it cooks. Cook for about 5-7 minutes, or until it’s browned and cooked through. Remove the sausage from the pot with a slotted spoon and set it aside.

Pro Tip: If you like a little spice, use hot Italian sausage for an extra kick. You can also adjust the amount of sausage based on how meaty you want your soup to be.

Step 2: Sauté the Aromatics

In the same pot, add the diced onions and cook for 3-4 minutes, until they’re soft and translucent. Make sure to stir occasionally so they don’t burn. Then, add the minced garlic and cook for another 30 seconds, just until fragrant.

Tip: If the pot looks dry, feel free to add a little more olive oil or a splash of broth to prevent the onions and garlic from sticking.

Step 3: Build the Soup Base

Once your onions and garlic are softened, pour in the chicken broth and stir well, scraping up any brown bits from the bottom of the pot. These bits are full of flavor, and you don’t want to leave them behind!

Add the diced potatoes to the broth, along with the dried oregano and basil. Season with a pinch of salt and pepper. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Tip: For a thicker soup, you can mash some of the potatoes with a fork once they’re cooked. This gives the soup a nice, creamy texture without adding extra cream.

Step 4: Make It Creamy

Once the potatoes are cooked through, stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese is fully melted and the soup takes on a rich, creamy consistency.

Return the cooked sausage to the pot and stir everything together. Let the soup simmer for another 5-10 minutes to allow all the flavors to meld.

Step 5: Add the Spinach

Just before serving, stir in the fresh spinach. It will wilt quickly in the hot soup, adding a nice pop of color and a burst of nutrients.

Taste the soup and adjust the seasoning with more salt and pepper, if needed.

Tip: If you prefer a different green, you can substitute the spinach with kale or Swiss chard. Just be sure to remove any tough stems before adding them to the soup.

Step 6: Serve and Enjoy

Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread on the side to soak up all that creamy goodness!