Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Halve potatoes lengthwise, then cut into 1/4-inch half-moons. Roughly chop spinach.

Heat a large pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mirepoix, potatoes and half the Italian Seasoning. Season with salt and pepper. Cook, stirring occasionally, until potatoes and mirepoix soften slightly, 4-5 min. Transfer potatoes and mirepoix to a large bowl.

Reduce heat to medium, then add sausage to the pot. Cook, breaking up sausage into bite-sized pieces, until no pink remains, 4-5 min.**

Add flour, half the garlic puree and remaining Italian Seasoning to the large pot with sausage. Cook, stirring often, until sausage is coated, 1 min. Add broth concentrate, potatoes, mirepoix and 2 cups water (dbl for 4 ppl). Bring to a simmer and cook until veggies are tender and broth thickens slightly, 10-12 min. Add cream and spinach to the pot. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper, to taste. (TIP: If you prefer a more brothy soup, add more water, 1/4 cup at a time.)

While soup simmers, halve ciabatta. Add remaining garlic puree and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Drizzle or brush garlic-oil onto cut-sides of ciabatta. Add ciabatta directly to the middle rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

Divide Italian sausage soup between bowls. Sprinkle chili flakes over top, to taste. Serve garlic ciabatta on the side for dipping.