12 ounces Italian sausage links
olive oil, for sauteing
2/3 cup onion, diced
2/3 cup green peppers, diced
1/3 cup celery, diced
1/3 cup carrot, diced
sea salt and fresh black pepper
4 cloves garlic, minced
1 cup wild rice
2 tablespoons fresh rosemary, chopped
scant 1/4 cup fresh parsley, chopped
6 cups chicken broth
4 cups potatoes, cubed
3 cups baby spinach leaves
- In a large soup or stock pot brown the sausage links in 1-2 tablespoons oil on all sides over medium heat. Remove to a large cutting board. Drain off excess grease.
- Heat 2 tablespoons oil over medium-low heat and add onion, peppers, carrot and celery. Season well with salt and pepper. Cook until tender, stirring often. Add garlic, wild rice, thyme, rosemary and parsley. If pan is dry add another tablespoon. Cook 5 more minutes, stirring often.
- Pour in chicken broth, add the potatoes, slice sausage on the bias into 3/4″ rounds and add them back to the pot too. Simmer 25 minutes or until potatoes and rice are tender, seasoning along the way as needed.
- Add spinach and simmer until wilted. Serve immediately. To reheat leftovers you may need to add addition broth as the rice may suck up the broth.