Italian Sausage Soup (Print Version)

# Ingredients:

01 - 1/2 teaspoon optional red pepper flakes.
02 - Salt and pepper, adjust as needed.
03 - 1/2 cup grated Parmesan.
04 - 4 cups chicken stock.
05 - 1 tablespoon olive oil.
06 - 1 pound crumbled Italian sausage.
07 - 2 cups chopped fresh spinach.
08 - 1 can of diced tomatoes (14.5 oz).
09 - 1 onion, finely chopped.
10 - 1 cup rich heavy cream.
11 - 1 teaspoon Italian spices.
12 - 3 minced garlic cloves.

# Instructions:

01 - Warm some oil in a big pot. Toss in the sausage and cook about 5-7 minutes, browning it evenly. Take out and set aside.
02 - In the same pot, soften the garlic and onion for a couple of minutes, stirring often.
03 - Pour in the tomatoes, broth, seasonings, and sausage. Let everything simmer for about 10 minutes.
04 - Toss in the spinach and let it cook for 2-3 minutes, just until it wilts down.
05 - Reduce heat and mix in the Parmesan and cream slowly to create a silky finish.

# Notes:

01 - For a lighter option, swap in turkey sausage.
02 - To prevent the cream from breaking, add it gently.
03 - Stays fresh in the fridge up to 4 days.

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