Ingredients:

  • 450 g mild Italian sausage, casings removed
  • 15 ml olive oil
  • 110 g yellow onion, diced
  • 120 g carrots, diced
  • 60 g celery, diced
  • 15 g garlic, minced
  • 680 g Russet potatoes, peeled and cubed into ½ inch pieces
  • 950 ml chicken bone broth
  • 2 g dried thyme
  • 1 g red pepper flakes
  • 240 ml heavy cream
  • 50 g freshly grated Parmesan cheese
  • 60 g fresh baby spinach or kale, chopped

Instructions:

  1. Heat the olive oil in the Dutch oven over medium-high heat. Add the crumbled Italian sausage, cooking until the meat is mahogany-colored and slightly crisp. Remove the sausage with a slotted spoon, leaving the rendered fat in the pot.
  2. Add the onion, carrots, and celery, sautéing for 5–7 minutes until the onions are translucent and the vegetables have softened. Stir in the garlic and red pepper flakes for the final 60 seconds until fragrant.
  3. Return the browned sausage to the pot. Pour in the chicken bone broth and add the cubed potatoes and dried thyme. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender but not falling apart.
  4. Turn the heat down to medium-low. Stir in the heavy cream and grated Parmesan cheese, whisking gently until the cheese is fully melted.
  5. Stir in the chopped baby spinach or kale and cook for 1–2 minutes until the greens have just wilted.