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Tuscan Soup
6
1
3
cups chicken broth
onion, chopped
(3.5 ounce) links spicy
Italian sausage
3
1
large potatoes, cubed
bunch fresh spinach, washed
and chopped
1
/4 cup evaporated milk
salt to taste
ground black pepper to taste
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.
Place meat in a large pot; add stock and potatoes.
Boil until potato is cooked.
2
3
4
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.
Tuscan Soup
23
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