Tuscan Potato Soup Recipe

Tuscan Potato Soup

Whether or not this is Tuscan, I have no idea.  My mother made this soup and I LOVE this soup.  Not only does it have a ton of flavor, it is very easy to mix up, and very easy to reheat.  I usually make this in a big batch and eat it for lunch for the next 3-4 days.  If you like, you can halve this recipe very easily!

Tuscan Potato Soup Recipe

Tuscan Potato Soup
Chef: 
Recipe type: Soups and Stews
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 lb Sweet Italian Sausage, removed from casings
  • ½ Med Onion, minced
  • 2 Cloves Garlic, minced
  • 6-7 medium russet potatoes, quartered & cut into bite size pieces
  • 5 Cups Chicken Stock
  • 1 Can Evaporated Milk, regular or fat-free is fine
  • 2 C. Baby Spinach Leaves, rinsed
Instructions
  1. In a large dutch oven, break up Italian sausage into small crumbles and cook with onion until done and onion is translucent.
  2. Add in garlic and cook for a few more minutes until garlic starts to turn golden
  3. Add in potatoes and chicken stock. Cover and bring to a boil. Reduce to a simmer and let cook, covered, until the potatoes are nearly done
  4. Stir in the evaporated milk and continue to simmer until potatoes are done
  5. Turn off heat and stir in spinach. Cover and let sit for 5 minutes
  6. Serve with crusty bread and a salad!

 

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