½lbbulk Italian sausageor use 2 links, casings removed
1largeshallot or 1 very small onionchopped
1clovegarlic
1½cupschicken stock
1smallRusset potatopeeled and in small slices
1½cupsfresh baby spinach
½cupheavy cream
Parmesan cheesefor serving
Instructions
Heat a medium pot (1½ to 2 quarts) and cook the Italian sausage, stirring to break it up, until it begins to lose its pink color.
Add the chopped shallot (or onion) and garlic. Continue cooking until the sausage is browned and no pink remains.
Pour in the chicken stock, and add the sliced potatoes. Cover and bring the soup to a boil, then reduce heat to medium-low and simmer to cook the potatoes through, about 12 minutes.
Add the spinach and cook, uncovered, until the spinach wilts, about 2-3 minutes.