Monday, April 10, 2017

Tuscan Soup

It doesn't matter that it was almost 80 degrees today; we love soup and eat it all year long. This is a favorite of ours. It is similiar to the Zuppa Tuscana from Olive Garden, but there are enough differences to keep making both! The original recipe called for spinach or kale, I use spinach in this one since the other recipe uses kale.

Tuscan Soup

1 lb mild Italian sausage
6 cups chicken broth
12 oz evaporated or condensed milk 
1 cup half and half
8 red potatoes, diced
1/2 large onion, chopped
1//2 tsp basil
1/2 tsp oregano
1/4 tsp rosemary
1/4 tsp sage
1/4 tsp margarom
1/4 tsp thyme
Salt or garlic salt to taste
Pepper to taste
1-2 cups torn spinach

Cook the sausage in the same large stew pot you'll use to cook the soup, drain excess fat and return sausage to pot.

Add the chicken broth and evaporated milk and bring to a boil.

Reduce heat so soup simmers. Add potatoes, onions, seasoning, salt and pepper.

The soup is done when the potatoes are cooked through, about 20-30 minutes. If using spinach or kale, add during the last few minutes of cooking.

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