I don't normally do sausage but this was good and had just enough spice to it and it was particularly good sitting in front of the fire while it snowed. I served it up with biscuits and honey.
What you need and what to do:
1 TBLS olive oil
1 pound hot Italian sausage, casing removed* (I used Mulay's Hot Italian Sausage)
3 cloves garlic, minced
1 onion, diced
2 tsp dried oregano
2 tsp dried basil
2 tsp crushed red pepper flakes, optional (turned out, I didn't need this with the hot sausage)
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth (you can use veggie broth here)
1-2 pounds potatoes, diced (peel them or not)
4 or 5 peeled and cut up carrots
3 cups baby spinach
1/4 cup 2% milk or leave it out all together
*Feel free to exchange for turkey or chicken sausage, but then I would add the red pepper flakes)
Heat olive oil in a skillet 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 on paper towels and put in a soup pot.
Stir in garlic, onion, oregano, basil and red pepper flakes (if using). Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Stir in chicken broth and bring to a boil. Add potatoes and carrots and cook until tender, about 10 minutes.
Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in milk if you are using until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately. Adapted from Damn Delicious