Ingredients:

• 3 Tbsp. extra virgin olive oil
• 1 lb. gluten-free Italian sweet sausage (remove from casings and break apart)
• 1 cup sweet yellow onion, chopped
• 3 garlic cloves, minced
• 1 14 oz. can gluten-free chicken broth
• 14 oz. water
• 1 8 oz. can plain tomato sauce
• 3-4 Yukon Gold Potatoes (peel and chop into ½” pieces)
• ½ tsp. Italian spices (combination of dried basil, oregano, and thyme)
• Salt and pepper, to taste
• 2 cups spinach, kale, or chard, washed and chopped to 3” pieces
• Fresh parsley, to garnish

Directions:

1. In a soup pot, heat the oil and then brown the sausage. Use medium-low heat. Stir around as it browns. This takes only a couple of minutes.
2. Remove to a plate. In the same oil, sauté the onion first. When translucent, add the garlic and sauté until fragrant. Don’t allow to brown.
3. Add the broth, tomato sauce, water and spices and cover pot. Simmer for 5 minutes.
4. Add the potatoes and cover the pot. Simmer until the potatoes are soft.
5. Add the spinach and simmer for 2 minutes.
6. Turn off heat. Plate your soup and garnish with a few bits of parsley flakes.
7. Feel free to sprinkle some grated Italian cheese on top, too.