Tuscany Soup
Here is a soup I made that tastes quite a bit like The Olive Garden's Soupa Tuscana. It takes about an hour or so to make, and serves four, and reheats well if you have leftovers and want to eat it the next day.
Ingredients:
6 c chicken broth
1 onion, chopped
3 (3 1/2 oz) links spicey italian sausage (I used mild, and then added red pepper flakes)
3 large potatoes, cubed
1 bunch fresh spinach, chopped (I used a bag of salad spinach)
1/2 c evaporated milk (you'll have leftover milk from the can. maybe serve this with hot cocoa made with evaporated milk?)
salt to taste
ground black pepper to taste
Directions:
Remove skin from sausage and crumble into frying pain. Add chopped onions. Cook over medium heat until sausage is cooked through.
Place sausage and onions in large pot. Add the stock and the chopped up potatoes. Boil until the potatoes are cooked through.
Add the spinach. Continue boiling until spinach is soft.
Remove soup from heat and stir in evaporated milk. Then, season to taste. You will probably not need to add salt, especially if you used canned stock.
This is a good and filling soup. I roasted up some garlic and made garlic bread. This would also be good with breadsticks. And salad. You don't really need a meat course with this because of all the sausage and the heartiness of the soup. Actually, this works well as a main course. :D
Ingredients:
6 c chicken broth
1 onion, chopped
3 (3 1/2 oz) links spicey italian sausage (I used mild, and then added red pepper flakes)
3 large potatoes, cubed
1 bunch fresh spinach, chopped (I used a bag of salad spinach)
1/2 c evaporated milk (you'll have leftover milk from the can. maybe serve this with hot cocoa made with evaporated milk?)
salt to taste
ground black pepper to taste
Directions:
Remove skin from sausage and crumble into frying pain. Add chopped onions. Cook over medium heat until sausage is cooked through.
Place sausage and onions in large pot. Add the stock and the chopped up potatoes. Boil until the potatoes are cooked through.
Add the spinach. Continue boiling until spinach is soft.
Remove soup from heat and stir in evaporated milk. Then, season to taste. You will probably not need to add salt, especially if you used canned stock.
This is a good and filling soup. I roasted up some garlic and made garlic bread. This would also be good with breadsticks. And salad. You don't really need a meat course with this because of all the sausage and the heartiness of the soup. Actually, this works well as a main course. :D