This recipe came about after a long and busy day of work when I had very little ingredients in the fridge. You really can throw any vegetables you have on hand into this dish, along with any form of Italian sausage you have on hand. I happened to have links of Italian sausage and little creamer potatoes, so that is what I used. However, if you have ground sausage and another form of potato, those will work just fine.

Time: 45 mins

Yield: 6 servings

Ingredients:

• 1 lb Italian sausage, either in links or ground. If in links, cut up into slices.
• 1 lb potatoes, diced
• 2-3 cups mixed and diced vegetables (onion, peppers, spinach, kale, and corn would all be great options)
• 2 tbsp minced garlic
• 1 tbsp chopped fresh or dried parsley
• 1 tsp chopped or fresh thyme
• 1 tsp paprika
• salt and pepper to taste
• 1 cup chicken broth
• 1/4 cup heavy cream
• Optional garnish: parmesan cheese

Instructions:

• Chop up your sausage (if in links), potatoes, and vegetables.
• Add sausage and potatoes to a large skillet on medium-high with a tablespoon of your preferred cooking oil
• Cook until sausage is done, stirring occasionally
• Add in mixed vegetables, garlic, and seasonings
• Stir mixture for a few minutes until vegetables begin to soften
• Stir in chicken broth and turn heat down to medium low
• Simmer uncovered for 10 mins, or until the liquid has reduced by half and potatoes are tender
• Slowly stir in heavy cream
• Optional: garnish with parmesan cheese