Toscana Soup

Whenever we go to Olive Garden I always choose a salad. My husband, on the other hand, always chooses soup. He used to order the Zuppa Toscana but no longer! He's decided that this homemade Toscana Soup is so good he doesn't need to get it when we go out anymore.

This is a fairly easy meal to put together and because of the simmering time it doesn't have to be made right before dinner. It can have a fair amount of kick to it so be mindful as you add the seasonings.

Toscana Soup
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Yields: 6 servings

Ingredients
5 1/2 cups chicken broth
1/2 cup heavy cream
2 medium russet potatoes, unpeeled & chopped
4 cups chopped spinach
1 lb Italian sausage
1/4 tsp pepper
1/4 tsp crushed red pepper flakes (I don't like things too spicy so I use a scant 1/8 tsp.)

Directions
   1.  Cook sausage until done. Wash and chop potatoes. Roughly chop spinach.
   2.  Combine chicken stock and cream in a saucepan over medium heat. Add sausage, potatoes, spinach and seasonings.
   3.  Let simmer for two hours, stirring occasionally.

This is linked to Balancing Beauty and Bedlam's Tasty Tuesday Parade of Foods.