- 1/4 of a Red onion diced (I left mine sliced)
- 4 cups Low Sodium Vegetable broth
- 4 medium red skin potatoes what skin intact sliced ¼” and cut in ½
- Ground Italian sausage OR vegetarian ground sausage
- ½ cup White cooking wine (Sauvignon Blanc). You can also skip this and replace with more vegetable broth
- Heavy Cream (only enough to appear creamy, approx ⅛ Cup)
- Sea salt
- Pepper
- Pinch of red pepper seeds
- 2 cloves garlic
- 2 Cup Spinach
In a large sauce pan:
- Saute the onion and garlic in olive oil
- Add the meat and cont to cook through
- Add some of the white cooking wine just enough to break up the saute process
- Stir and cook for approx 5 min
- Add the Broth, potatoes and cream
- Stir well
- Add the salt, pepper and red pepper flakes
- Cook for approx 20 minutes with lid on and until the potatoes are fork ready
- Add the spinach
- You can sprinkle with parmesan cheese or serve as is.
- ENJOY