Sausage, Potato and Spinach Soup

Servings

10 mins

Prep Time

30 mins

Total Time

Gluten Free

Amount / Quantity	Ingredients
1 (12 oz.) package	All Natural Little Pork Sausage Links, thawed & cut into bite size pieces*
1	Small Yellow Onion Diced
3/4 tsp	Dried Oregano
1/4 teaspoon	Dried Basil
4 cloves	Garlic Minced
4 cups	Chicken Bone Broth or broth of choice
1 lb	Small Red Potatoes cut into 1/2-1” pieces
6 cups (6 oz.)	Baby Spinach
1/4 cup	Coconut Cream
1 tablespoon	Avocado Oil or Olive Oil
1/4 - 1/2 teaspoon	Crushed Red Pepper Flakes (optional)
	Sea Salt and Freshly Ground Black Pepper to taste

Heat large pot over medium heat and add oil. Once heated, add sausage pieces*. Cover and cook 2 minutes. Uncover and continue to cook, stirring, another 2-3 minutes until browned. Drain fat, leaving at least one tablespoon in pot.
Add onions, oregano, basil, and red pepper. Cook until onions are translucent. Add garlic and potatoes, season with salt and pepper. Cook for one minute.
Add broth, stirring to combine. Bring to a boil and cook until potatoes are tender, about 5-8 minutes.
Once potatoes are tender, stir in spinach to wilt, then coconut cream. Stir to combine. Season with salt and pepper, or more red pepper if desired. Cook another minute to combine flavors and serve hot. Enjoy!

*Alternatively, you can remove the casings and crumble the sausage in the pan to brown.