“This tastes like the Tuscan soup you can get at the Olive Garden. My husband says its a keeper.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove skin from sausage and crumble into frying pan.
  2. Add chopped onion, and cook over medium heat until meat is no longer pink.
  3. Place meat in a large stock pot; add stock and potatoes.
  4. Boil until potato is cooked, about 10 minutes Add spinach.
  5. Continue boiling until spinach is lightly cooked, about 5 minutes.
  6. Remove soup from heat, stir in evaporated milk, and season to taste with salt and pepper.

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