Before starting, preheat the broiler to high.Remove 1/2 tbsp (1 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. 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 (4 tbsp) butter, then potatoes, mirepoix and half the Zesty Garlic Blend. Season with salt and pepper. Cook, stirring occasionally, until potatoes and veggies soften slightly, 4-5 min. Transfer to a large bowl.

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

Add Cream Sauce Spice Blend, half the garlic puree and remaining Zesty Garlic Blend to the pot with sausage. Cook, stirring often, until sausage is coated, 1 min. Add broth concentrates, potatoes, veggies and 2 cups (3 1/2 cups) water to the pot. Bring to a simmer. Once simmering, cook until veggies are tender and broth thickens slightly, 10-12 min. Add cream and spinach.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 (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine. Spread 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 ciabatta 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.