December 23, 2019
1In a large pot, over medium-high heat, cook and stir Gianelli Sausage. Cook until sausage is no longer pink and cooked through. Drain grease.
2Stir in garlic, onion and crushed red pepper; stir frequently until onions are translucent. Add Salt, pepper and Italian seasonings, to taste.
3Stir in chicken broth and bring to a boil. Add diced potatoes and cook until tender (about 10 minutes)
4Stir in spinach (for about 5 minutes) then add heavy cream and simmer for about 8-10 minutes.
5Serve and enjoy!
1 lb of Gianelli Bulk Sausage (Hot or Sweet), Crumbled
2 Cartons (32 ounces each) of Chicken Broth
3 Cloves Garlic, minced
1 Onion, diced
3 Cups Baby Spinach
1 lb Red Potatoes, diced
¼ cup Heavy Cream
½ teaspoon Red Pepper Flakes
½ teaspoon Italian Seasonings
Salt and pepper – to taste