Tuscan Soup

6 cups chicken broth
1 lg. onion, chopped
3 hot Italian sausages, crumbled
3 lg. potatoes, cubed
1 bunch spinach, washed and torn into small pieces
1/4 cup evaporated milk
Salt
Ground black pepper

Directions:

Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.

Place meat in a large pot; add stock and potatoes. Boil until potato is cooked. Add spinach. Continue boiling until spinach is lightly cooked. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

User Reviews:

Hey i'm going to try this but don't get mad if i add a few items!!! Thanks..RG

Submitted by randy1 on December 08, 2005

I doubled the recipe since we eat so much soup at my house. I didn't have the hot Italian sausage and used Chirizo (not sure of the spelling) sausage. I also used kale instead of the spinach since I had the kale. Both my husband and I like it. Tastes like the Tuscany Soup at the Olive Garden restaurant. Thanks

Submitted by Janet S. on December 02, 2001

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