This can be a one pot meal and oh soo good. It’s also gluten free , and just plain fast and easy. Since making this for the first time it’s been a weekly meal, probably because I like potatoes and my husband loves sausage.
1 tablespoon olive oil
1pound spicy Italian sausage, casing removed (I like to use the city market brand)
1 tablespoon minced garlic
1 onion diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper
5 cups chicken broth
1 pound red potatoes, diced
3 cups baby spinach
1/4 cup heavy cream
( I know fat free half and half isn’t heavy cream, but it’s all I had in the house 🙂
Put the olive oil in a large pot and add the crumbled sausage to fry, I put it on pretty high heat to cook it all through.
Then while the sausage was frying I put my chicken bouillon cubes in a separate sauce pan with 5 cups of water (I like to do this instead of using the broth) and put that on high to boil. Chop up an onion and put this in with the sausage so it fries and becomes translucent. Now I put all the other spices it the ‘broth’ and poured that over the sausage and onions. Then cube your potatoes and throw them in too.
Cover and let boil for ten minutes or until the potatoes are soft. Then throw in the spinach and mix it all up. In about a minute when the spinach is nice and wilty, pour in the cream and it’s ready to serve. Yum yum.