This recipe can be adjusted by adding pasta, garlic and onions and/or red pepper flakes in place of gluten (onions, and garlic, among other things) for those with dietary restrictions.
1.Pour olive oil into soup pot, I count to 5, is that 2 Tbs??
2.Turn burner on high to med high.
3.Take the sausage out of the links, add to the pot and chop it up with a wooden spoon
4.Sauté until cooked through.
5.Add the chopped spinach and basil, stir to coat with sausage juice and olive oil.
6.Add the oregano, pepper and the can of tomatoes.
7.Add the wine, Stir. Cook on med to med high until its bubbly.
8.Turn heat down to low, cook for at least a half hour to 45 minutes. Stir occasionally.
9.I have added salt before and its too salty. So add salt to your taste. (Remember- There is usually salt in the tomatoes and in the sausage)
Easily doubled for when company comes, serve with warm bread.