I first had this delicious soup at my friend Jami's. My husband loved it, as he does anything with sausage or bacon as an ingredient, and it has become one of his most requested soups! In honor of the crisp fall weather we've been having here in Colorado, I wanted to share this recipe. In my opinion, chilly days are the perfect time for warm soup! We enjoyed Tuscan soup with some crusty multigrain bread on one of our first chilly days last week. This is a quick soup and doesn't need to simmer for an extended time for good flavor.
6 cups chicken broth
1 onion, finely chopped
3.5 oz (approx. 3 links) spicy Italian sausage
3 large potatoes, washed
1 bunch fresh spinach, chopped
1/4 cup evaporated milk
freshly ground pepper
fresh grated parmesan cheese (optional)
Remove casing from sausage by cutting a slit up the sausage link and turning the meat into a skillet. Crumble and brown sausage over medium heat. Add chopped onion & cook over medium heat until onion is soft and meat is no longer pink.
While meat is cooking, cube the potatoes into 1/2 to 1 inch pieces. Wash and chop the spinach.
Place meat in a large pot, add stock and potatoes. Boil until potatoes are cooked through and fork tender. Add spinach, and continue boiling until spinach is wilty and slighty cooked.
Remove from heat, stir in the evaporated milk and season with freshly ground pepper to taste.
We like to serve it with freshly grated parmesan cheese sprinkled on top!