Quick Chicken Sausage Soup

Heat the olive oil in a large pot over medium heat. Add onions and cook until translucent, about 3 minutes.
Stir in the garlic, red pepper flakes, and chicken sausage, then cook until the sausage begins to brown, about 2 minutes.
Add the potatoes, tomatoes, and chicken stock. Bring to a simmer and cook for 5 minutes, then add the kale and cook another 10 minutes until wilted and the potatoes are tender.
Turn the heat off, then stir the spinach leaves and cream. Cover with a lid for 5 minutes, stir again, and then season to taste with salt and pepper.

Ingredient :

1 ½ tablespoons extra-virgin olive oil

1 medium onion, thinly sliced into half-moons

2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 (8oz) package cooked chicken sausage, cut into bite-size pieces
4 medium Yukon Gold potatoes, cut into 1/4-inch slices
1 large tomato, roughly chopped
4 cups (946ml) chicken stock
2 cups torn kale leaves, rinsed with ribs and stems removed
2 cups packed fresh spinach leaves
1/4 cup (60ml) cream or coconut milk
Salt and fresh ground black pepper