Saute the Italian sausage over medium-high heat in a large soup-pot or kettle, drain 1/2 the fat off. Throw in a pinch or two of herbs. Clean and quarter the potatoes, leaving the skins, and add to the sausage along with the chicken broth/bullion.
Simmer until potatoes are 97% cooked, then add the frozen spinach. Bring back up to a simmer, add the cream. Bring back to heat (do NOT boil) and serve.
You can add complimentary herbs to whatever is in the sausage you use. I like to add rosemary and oregano for more of an Italian kick.
Serving
Suggestions
Serve with garlic bread
Originally Submitted
1/27/2007
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