Tuscan Soup

Ingredients

• 6 cups chicken broth
• 1 onion, chopped
• 3 (3.5 ounce) links spicy Italian sausage
• 3 large potatoes, cubed
• • 1 bunch fresh spinach, washed and chopped
  • 1/4 cup evaporated milk (refer to previous post, "How to make Evaporated Milk/Sweetened Condensed Milk)
  • salt to taste
  • ground black pepper to taste

  • Directions

  • • Prep
      20 m
    • Cook
      30 m
    • Ready In
      50 m

    1. 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.
    2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
    3. Add spinach. Continue boiling until spinach is lightly cooked.
    4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.