Italian Sausage Soup

splash of olive oil
1 lb of Italian sausage (mild or hot)
1 onion, diced
2 ribs celery, diced
1 c peeled and diced carrots
3 white or gold potatoes, peeled and diced
2 cloves garlic, minced
1 Tbsp flour
1 qt chicken stock, hot
1/2 tsp dried thyme leaves
1 bay leaf
pinch of cracked red pepper
8 oz of tomato sauce
optional: fresh baby spinach
toppings: grated parmigiano reggiano, fresh basil topping, fresh cracked pepper

In a dutch oven heat oil until shimmery. Add sausage, onion, and celery and cook over medium high heat until meat is crusty and cooked through. Add carrots and potatoes and cook for 2-3 minutes, and then add garlic. Cook 30 seconds or so until fragrant. Pour off all but one Tbsp of fat, and add flour. Whisk 2 minutes until the veggies and meat are well coated. Add hot chicken stock in a slow, steady stream, whisking constantly until fully incorporated. Add spices and tomato sauce and bring to a boil. Turn down heat and cover to simmer until potatoes and carrots are tender, about 25 minutes. Add spinach about 2 minutes before serving if using. Top with Parmesan, basil, and pepper.