Sausage Potato Soup

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• 16 oz spicy Italian crumbled sausage (raw)
  Ingredient note

  Source: 16 oz spicy Italian crumbled sausage (raw)
• 1 cup chopped onion
  Ingredient note

  Source: 1 cup chopped onion
• 5 cloves garlic (minced or finely chopped)
  Ingredient note

  Source: 5 cloves garlic (minced or finely chopped)
• 1 tablespoon Italian seasoning
  Ingredient note

  Source: 1 tablespoon Italian seasoning
• 1 teaspoon paprika (regular or smoked)
  Ingredient note

  Source: 1 teaspoon paprika (regular or smoked)
• 2 tablespoons tomato paste
  Ingredient note

  Source: 2 tablespoons tomato paste
• ¼ teaspoon red pepper flakes
  Ingredient note

  Source: ¼ teaspoon red pepper flakes
• 1 cup diced carrots
  Ingredient note

  Source: 1 cup diced carrots
• 5 cups chicken broth (or stock)
  Ingredient note

  Source: 5 cups chicken broth (or stock)
• 1.5 pounds red or yellow potatoes (not russet; - cut into 1-inch pieces)
  Ingredient note

  Source: 1.5 pounds red or yellow potatoes (not russet; - cut into 1-inch pieces)
• 2 cups spinach (or kale)
  Ingredient note

  Source: 2 cups spinach (or kale)
• ½ cup heavy cream (or more, up to 1 cup if it makes sense)
  Ingredient note

  Source: ½ cup heavy cream (or more, up to 1 cup if it makes sense)
• 4 tablespoons fresh thyme (or chopped parsley - purely for aesthetics)
  Ingredient note

  Source: 4 tablespoons fresh thyme (or chopped parsley - purely for aesthetics)
• As Needed Salt
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. In a large saucepan, cook crumbled sausage, chopped onion, and finely chopped (minced) garlic on medium heat for about 7 or 10 minutes until the sausage is cooked, regularly stirring. Drain excess fat. Add Italian seasoning, paprika, red pepper flakes, and tomato paste, and stir everything well. Add chicken broth. Stir to dissolve the tomato paste and bring to a boil.
2. Clean the potatoes. Cut the potatoes into 1-inch cubes and add them to the soup. Add diced carrots to the soup. Reduce heat slightly, and simmer, uncovered, until the potatoes are fork tender, about 25 minutes (can be as little as 20 or 15 minutes - depending on what kind of potatoes you use and how small you cut them).
3. Once the potatoes are tender, add 2 heaping cups of spinach and cook for a couple of minutes until the spinach is submerged. No need to cook for long.
4. Add heavy cream. Season with salt and red pepper flakes (if desired) to taste. Top with fresh herbs (fresh thyme or chopped parsley) and red pepper flakes.