About this recipe:Spicy sausage is cooked with potatoes and spinach, to create this deliciously hearty soup. Serve for lunch or dinner, as a starter or main course with a crusty bread roll.
1.5 litres chicken stock
1 onion, chopped
3 spicy Italian sausages or any highly spiced sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
4 tablespoons evaporated milk
salt to taste
ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Remove the skin from the sausages 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 a sieve and rinse under cold water.
Place meat in a large saucepan; add stock and potatoes. Boil until potato is cooked.
Add spinach. Continue boiling until spinach is lightly cooked.
Remove soup from heat, stir in evaporated milk and season to taste.
Added a cup of pasta along with the stock, really glad I added the pasta it just gave it that little extra texture. When I first tasted this soup, was not much for it at all, needed lots of seasoning to give it some taste. With the addition of lots of pepper it was perfect. Next time I think I will add some bacon. Also used hot and spicy sausage. - 12 Jan 2013