Saturday, April 25, 2009

Tuscan Soup

Simple but unique and delicious.

Tuscan Soup

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
salt to taste
ground black pepper to taste

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.(I suggest doing this step even if you are not cutting fat. The soup has an overall fresher less greasy taste) Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
Add spinach. Continue boiling until spinach is lightly cooked. This takes only a few minutes.Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

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