Ingredients
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1 small onion
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2 small carrots
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2 links sweet Italian sausage (about 6 oz)
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1 tbsp olive oil
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1 tbsp minced garlic
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2 tbsp thyme leaves
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1 lb baby gold potatoes
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4 cups reduced-sodium chicken broth
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3 cups baby spinach
Steps
1
Peel and halve the onion and thinly slice. Peel and slice the carrots. Remove the sausages from casing.
2
In a medium pot, heat oil on medium-high. Add sausage and cook 3 min., until mostly browned, breaking up with the back of a wooden spoon. Add the onion, carrots, garlic, and thyme. Season with salt. Cook 3 min., until onion is golden, stirring occasionally.
3
Meanwhile, quarter the potatoes. To the pot, add the chicken broth, potatoes, and 2 cups water and heat to a boil on high. Reduce heat to medium and simmer 12–15 min., until potatoes are tender.
4
Stir in baby spinach until wilted. Cook 1 min. Season with salt.
