Ingredients
Scale
- 1 lb ground chicken sausage
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, oil-packed and chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 4 cups chicken broth
- 1.5 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken sausage and cook until browned, breaking it apart with a wooden spoon.
- Add the onion and sauté for 3-5 minutes until translucent. Stir in the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes, and cook for another minute until fragrant.
- Pour in the chicken broth and add the cubed potatoes. Bring the soup to a boil, then reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Stir in the heavy cream and grated Parmesan cheese until the cheese is fully melted and the soup is creamy.
- Add the fresh spinach and stir until it just begins to wilt.
- Season with salt and pepper to taste. Serve warm with extra Parmesan on top if desired.
- Cook Time: 40 mins
- Diet: Gluten-Free