Tuscan Soup


We love this recipe. We originally had a recipe like this at the Olive Garden. I think they now use Kale instead of Spinach. Anyway I searched High and Low until I found this taste alike version of their recipe. Sadly, I don’t remember where I found it so that I can give proper attribution. 

Serves 4:

6 cups chicken broth
1 onion, chopped
3 Italian sausage link (3 1/2 ounce), spicy
3 large potatoes, cubed
6 ounces fresh spinach, washed,chopped
1 can evaporated milk
salt and pepper

Remove skin from sausage and crumble into frying pan.

Add chopped onion, and cook over medium heat until meat is no longer pink.

Place meat in a large stock pot; add stock and potatoes.

Boil until potato is cooked, about 10 minutes Add spinach.

Continue boiling until spinach is lightly cooked, about 5 minutes.

Remove soup from heat, stir in evaporated milk, and season to taste with salt and pepper.

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