Thursday, August 26, 2010

Tuscan Soup

Tuscan Soup
This recipe originally came into our house as a way to use up the remainder of a can of evaporated milk, but this past week, I received some swiss chard in my Produce Basket and I really wanted to put it into a soup. It's really not a great time for soup, being 105 degrees outside, but sometimes a craving is a craving!

This is also a great way to stretch 1/2 pound of sausage into a main dish. The recipe calls for spicy sausage, but I usually use regular sausage and add red pepper flakes to make it spicy. My husband even said the spice was one of his favorite parts. My son was surprisingly not bothered by the spice, but I think all he ate was broth and potatoes!

Tuscan Soup

adapted from
Serves: 4

8 ounces spicy italian sausage (or regular sausage and 1/4 - 1/2 teaspoon red pepper flakes)
1 onion, chopped
 (about 1 cup)
6 cups chicken broth
 I used homemade
1 large potato cubed
 (about 2 cups)
1 bunch fresh spinach, washed and chopped (about 3 cups) or could any greens like kale or swiss chard
1/2 cup evaporated milk
 (could also use half & half or milk)
Salt to taste

Ground black pepper to taste

Remove skin from sausage and crumble into a large pot. Add chopped onion, and cook over medium heat until meat is no longer pink. Add stock and potatoes. Boil until potato is cooked. 
(I let the soup sit at a low simmer for a few hours at this point)

Right before getting ready to serve, add spinach. Continue boiling until spinach is lightly cooked. 
Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

I'm also sharing this recipe at The Grocery Cart Challenge Recipe Swap, Mommy's Kitchen Potluck Sunday. and Eat at Home's Ingredient Spotlight: Broth. 

Creatively Domestic

Simple Cooking | Easy Cooking

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