Monday, June 9, 2008

Tuscan Soup

This is my favorite in our soup rotation. The potatoes, spinach, and Italian sausage are a great combination. I've make this a dozen times now and I'm still not tired of making or eating it.

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

1. Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink (I strain off any grease or fat but that's optional, sometimes I rinse the meat under cold water).
2. Place meat in a large pot, add stock an potatoes. Boil until potato is cooked (about 18 - 20 minutes, depending on the size of the cubes).
3. Add spinach. Continue boiling until spinach is lightly cooked.
4. Remove soup from heat, stir in evaporated milk, and season to taste. I don't add salt because even the low-sodium broth has enough to make it plenty salty.

Now I've gone and made myself hungry.

(I've also put a small picture at the bottom of the page this time because it's such a bad photo. U like my shady marketing techniques? Eh? Eh?)

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