Million Dollar Soup

1. Brown the sausage. Heat a large Dutch oven over medium-high. If your sausage is very lean, add the olive oil first. Add the sausage and cook, breaking it up, until browned and a little crispy in spots, about 6 to 8 minutes. Transfer sausage to a bowl. Carefully spoon off excess grease if needed, leaving about 1 to 2 tablespoons drippings in the pot.


2. Soften the aromatics. Add the onion to the pot and cook until softened, about 4 to 5 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.


3. Make the quick roux. Add the butter and let it melt. Sprinkle in the flour and stir constantly for 1 to 2 minutes, until the mixture looks like a thick paste and turns lightly golden. It should smell toasty, not raw.
4. Add broth smoothly. Slowly pour in the chicken broth while stirring or whisking so the roux dissolves without lumps. Scrape up any browned bits on the bottom of the pot. Add the potatoes, start with the salt, pepper, Italian seasoning, and red pepper flakes (if using). (Parmesan adds salt later, so you can always adjust at the end.)


5. Simmer until the potatoes are tender. Bring to a gentle boil, then reduce heat to maintain a steady simmer. Cook 12 to 15 minutes, stirring occasionally, until potatoes are fork-tender. If your potato chunks are larger than 1/2-inch, plan on a few extra minutes.
6. Bring back the sausage and add the good stuff. Stir the browned sausage back in. Reduce heat to low. Add the heavy cream and Parmesan, stirring until melted and creamy. If you want it thicker, mash a few potato chunks against the side of the pot and stir them in.


7. Finish with spinach. Add spinach and stir until just wilted, about 1 to 2 minutes. Taste and adjust salt and pepper. If it tastes a little too rich, add the lemon juice to brighten it up.
8. Serve. Ladle into bowls and top with extra Parmesan and a crack of black pepper. If you have bread, now is the time.

Practical Tips and Variations

• Want it thicker? Mash some potatoes in the pot, or simmer 5 extra minutes uncovered. The soup thickens more as it cools.
• Want it lighter? Use half-and-half instead of heavy cream. Keep the heat low so it stays smooth.
• Love a little heat? Use hot Italian sausage and add an extra pinch of red pepper flakes.
• More veggies: Add 1 cup diced carrots with the onion, or stir in frozen peas at the end.
• Cheese swap: Pecorino Romano works great, just use a little less at first since it is saltier.
• Make-ahead move: Cook the soup fully but wait to add spinach until reheating. It stays greener and fresher.