Ingredients:

  • 1 lb bulk spicy or mild Italian sausage
  • 1 large yellow onion, finely diced (approx. 200g)
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and sliced into rounds (120g)
  • 4 cups chicken bone broth
  • 1 cup heavy whipping cream (minimum 36% milkfat)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 3 cups fresh baby spinach, stems removed
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp fresh lemon juice
  • Kosher salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Place a 6-quart Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into bite-sized chunks. Allow the meat to sit undisturbed for 2-3 minutes at a time to develop a deep mahogany crust (fond) on the bottom of the pot.
  2. Add the diced onion and sliced carrots to the pot with the sausage. Sauté for 5 minutes until the onions are translucent, using the moisture from the vegetables to begin scraping the browned bits (fond) off the bottom.
  3. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 60 seconds until fragrant.
  4. Pour in the chicken bone broth. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes or until the carrots are fork-tender.
  5. In a separate small bowl, whisk the heavy cream and grated Parmigiano-Reggiano. Slowly stir in a ladleful of the hot broth to the cream mixture to temper it, preventing curdling.
  6. Pour the tempered cream mixture back into the Dutch oven. Stir constantly to create a stable, velvety emulsion.
  7. Fold in the fresh baby spinach and add the lemon juice. Remove from heat immediately; the residual heat will wilt the spinach in about 60 seconds while maintaining its vibrant green color. Season with salt and pepper to taste.