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
Chef: Carrie H.
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
- In a large dutch oven, break up Italian sausage into small crumbles and cook with onion until done and onion is translucent.
- Add in garlic and cook for a few more minutes until garlic starts to turn golden
- 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
- Stir in the evaporated milk and continue to simmer until potatoes are done
- Turn off heat and stir in spinach. Cover and let sit for 5 minutes
- Serve with crusty bread and a salad!
