Tuscan Potato Soup
Recipe type: Soups and Stews
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 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
  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!
Recipe by Culinary Musings at https://www.culinarymusings.com/2013/03/tuscan-potato-soup/