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Tuscan Soup by



6 cups chicken broth
1 onion, chopped
3 (3.5 oz) links Italian sausage, or 10.5 oz bulk Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk or half & half
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 long pink.

Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.

Add spinach. Continue boiling until spinach is lightly cooked.

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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