Remove skin from sausage and crumble into frying
pan. Add chopped onion, and cook over medium heat
until meat is no longer pink. If you are trying to
cut fat, remove meat from pan. Place in colander
and rinse under cold water.
Place meat in a large pot; add stock and potatoes.
Boil until potato is cooked.
Remove soup from heat, stir in evaporated milk,
and season to taste. Do not add any salt if using
canned stock.
Originally Submitted
9/9/2015
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