Italian Sausage Potato Soup with Carrots & Spinach

INGREDIENTS:

For the Soup:

1 lb Italian sausage (mild or hot, casings removed)

1 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

4 cups (1 lb) diced potatoes (Yukon Gold or red)

2 large carrots, sliced

4 cups chicken broth

1 tsp Italian seasoning

½ tsp red pepper flakes (optional, for heat)

Salt & black pepper to taste

For the Creamy Base:

3 tbsp butter

3 tbsp flour

1 ½ cups milk (whole or 2%)

For Finishing:

2 cups fresh spinach

½ cup grated Parmesan cheese

Fresh parsley for garnish

DIRECTIONS:

1. Brown the Sausage

In a large pot, heat olive oil over medium-high heat.

Add sausage, breaking it into crumbles, and cook until browned (5-6 mins). Remove and set aside.

2. Sauté the Aromatics

In the same pot, sauté onion until soft (3 mins).

Add garlic, cooking for 30 seconds until fragrant.

3. Simmer the Soup

Stir in potatoes, carrots, broth, Italian seasoning, red pepper flakes, salt & pepper.

Bring to a boil, then reduce heat and simmer for 15 mins (until potatoes are tender).

4. Make the Creamy Base

In a small saucepan, melt butter, whisk in flour, and cook for 1 min.

Slowly whisk in milk until smooth and thickened (2-3 mins).

Pour into the soup, stirring well …