Community Pick
Tuscan Soup
photo by javonsnanna
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 6 cups chicken broth
- 1 onion, chopped
- 3 (3 1/2 ounce) hot Italian sausages
- 3 large potatoes, cubed
- 6 -8 ounces fresh spinach, washed, chopped, tough stems removed
- 1⁄4 cup evaporated milk
- salt and pepper
directions
- 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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Reviews
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It was ok, but like one reviewer said, it seemed to need something else. I followed the recipe exactly, except for substituting cream for the milk. I also only had mild sausages, because we don't like the hot stuff. Perhaps the spicy sausage is the "oomph" that I missed? Still, it is an easy and relatively quick soup.
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Outstanding indeed. I love this. I changed a few things in that I added a little basil and oregano as well as some garlic salt and ground red pepper for a little extra flavor. I sliced the potatoes thin instead of cubed. I also used kale instead of the spinach and half-and-half for the evaporated milk. Turned out just like what I was looking for. Thanks
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Tweaks
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It was ok, but like one reviewer said, it seemed to need something else. I followed the recipe exactly, except for substituting cream for the milk. I also only had mild sausages, because we don't like the hot stuff. Perhaps the spicy sausage is the "oomph" that I missed? Still, it is an easy and relatively quick soup.
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Outstanding indeed. I love this. I changed a few things in that I added a little basil and oregano as well as some garlic salt and ground red pepper for a little extra flavor. I sliced the potatoes thin instead of cubed. I also used kale instead of the spinach and half-and-half for the evaporated milk. Turned out just like what I was looking for. Thanks
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This soup is absolutely wonderful. It's not often that there is a discussion around the dinner table about who is going to get the last bit of soup but this inspired a discussion. This recipe goes straight into "make often" category. I did make some slight changes. I added 2 minced garlic cloves, about a teaspoon of dried basil leaves and substituted 2% milk for the evaporated. In the future I will make one more change...double the recipe! Thank you, KelBel!
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Wow, what a "souper" soup, add some fresh bread and you've got a meal. It truly does taste like the Olive Garden's soup. I had to make a few changes....instead of sausage links, I used Bob Evan's Italian sausage in a tube and doubled the broth to use the whole tube up. Because the meat wasn't spicy, I added red pepper flakes to taste while I browned it with the onions. I didn't have cans of broth, so I used 13 bouillon cubes with 12 cups of water. Used 10 oz. fresh spinach and 3/4 cup evaporated milk. Didn't need any extra salt or pepper. So easy to make. My husband loved it and so did I.
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Mmmmmmm....this is a delicious soup. I have never had this soup at Olive Garden, but I will have to have it next time I get there. I used cream in place of the evaporated milk and it turned out great. I did add some garlic, basil and oregano to add some more flavor but this is a definite keeper. Congrats on winning the football pool.
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RECIPE SUBMITTED BY
KelBel
United States