Tuscan Soup

• 6 cups chicken broth
• 1 onion, chopped
• 3 (3.5 ounce) links spicy Italian sausage
• 3 large potatoes, cubed

• 1 bunch fresh spinach, washed and chopped
• 1/4 cup evaporated milk
• salt to taste
• ground black pepper to taste
  
  
  
  

  Directions

  Remove skin from sausage and topple into frying pan. Add marauded onion, and cook over medium heat until meat isn't a longer pink. If you are attempting to cut fat, remove meat from pan, place in a colander, in addition to rinse under cold water.
  Place meat in the large pot; add stock in addition to potatoes. Boil until potato can be cooked.
  Add spinach. Continue boiling until spinach is lightly grilled.
  Remove soup from heat, awaken in evaporated milk, and period to taste. Do not put any salt if using canned stock.