1 pound Italian sausage, loose or casings removed
1 1/2 pounds Yukon gold, Russet or Red potatoes cut into a 1″ dice, skins on or off
1 tablespoon olive oil (If needed)
1 cup diced onion
1 tablespoon chopped garlic
1 teaspoon kosher salt
Fresh black pepper to taste
2 tablespoons flour
1/2 cup dry white wine
2 cups chicken broth
2 cups beef broth
10 ounces frozen spinach, defrosted and squeezed dry
15 ounce can diced tomatoes with juice
4–5 fresh thyme sprigs
3/4 cup heavy cream
1/4 cup grated parmesan cheese
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Spray a large dutch oven or soup pot with non-stick cooking spray over medium heat. Add the sausage, breaking up with a spoon or spatula until almost cooked through.
Add the onions and garlic to the pot with the sausage and the drippings, stirring and cooking until softened about 3-4 minutes. Add the diced potatoes and cook another 3-4 minutes, then season with salt and pepper. If your sausage didn’t produce enough drippings you can add an additional tablespoon of olive oil to the pot.
Add the flour, stir to combine and then pour in the wine, stirring to scrape up the bottom of the pot as the wine reduces. Let the wine reduce for 2 minutes and then add the chicken and beef broths, spinach, diced tomatoes and thyme sprigs. Bring to a simmer and cook, partially covered for 20-25 minutes, stirring occasionally so the potatoes don’t stick to the bottom of the pot as they cook.
Check to see if the potatoes are tender, then remove about 1 cup of the potatoes to a bowl and mash with a fork or a potato masher. Return the mashed potatoes to the soup and stir to combine. Stir in the heavy cream and parmesan cheese and then taste the soup for seasonings.
Cook the soup for another 10 minutes, uncovered on low heat so that the flavors can combine. Remove the thyme sprigs and serve.