Healthy Zuppa

Tina Butt

  • 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:

  1. Saute the onion and garlic in olive oil
  2. Add the meat and cont to cook through
  3. Add some of the white cooking wine just enough to break up the saute process
  4. Stir and cook for approx 5 min
  5. Add the Broth, potatoes and cream
  6. Stir well
  7. Add the salt, pepper and red pepper flakes
  8. Cook for approx 20 minutes with lid on and until the potatoes are fork ready
  9. Add the spinach
  10. You can sprinkle with parmesan cheese or serve as is.
  11. ENJOY

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