1 lb spicy Italian sausage
4 medium potatoes, diced
1 onion, chopped
2 carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 tsp red pepper flakes
Salt and pepper to taste
2 tbsp olive oil
Fresh herbs (like thyme or parsley)
In a large pot over medium heat, add olive oil and the spicy Italian sausage. Cook until browned, breaking it apart with a spoon as it cooks, about 5–7 minutes.
Once the sausage is browned, add the onions, carrots, and celery. Sauté for another 5 minutes until the veggies start to soften.
Stir in the diced potatoes and sprinkle with red pepper flakes, salt, and pepper. Mix everything well and let it cook for another few minutes to incorporate the flavors.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for about 20–25 minutes, or until the potatoes are tender.
Taste the soup and adjust the seasoning. If you desire more heat, add additional red pepper flakes. Serve hot, garnished with fresh herbs.