Italian Sausage & Potato Soup

2 tablespoons olive oil 2 pounds Italian sausage - bulk or casing removed 1 pound red potatoes, diced to about 1” cubes 1 onion diced (about 1½ cups diced onion) 4 cloves garlic, minced 2 teaspoons dried basil 2 teaspoons dried oregano Crushed red pepper flakes, optional to taste Salt and freshly ground black pepper, to taste 12 cups chicken broth 2 bay leaves 6 cups baby spinach, chopped 1 cup heavy cream

Add sausage, onion, garlic and olive oil to stock pot and cook until sausage has browned about 5-8 minutes. Drain excess fat/oil and return to pot.

Add broth, bay leaves, oregano, basil and (optionally) red pepper flakes. Bring to a boil.

Add diced red potatoes and cook until tender, about 10 minutes.

Stir in spinach until it begins to wilt, about 1-2 minutes.

Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.