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Method Prep:20min › Cook:30min › Ready in:50min
Remove skin from sausage and crumble into frying pan. Add the garlic and chopped onion, and cook over medium heat until sausage is no longer pink.
Place the cooked meat and onions, in a large pot; add stock, pasta and potatoes. Boil until potato and pasta is cooked.
Add the spinach. Continue boiling until spinach is lightly cooked.
Remove soup from heat, stir in evaporated milk, and season to taste.
I usually cook at least a double batch and freeze the rest in individual size portions. I always freeze soup in plastic zip lock bags, lie flat on a baking tray until frozen. Once frozen remove from the tray and store in the freezer, upright in a plastic tub. A small tub usually holds around 10 portions of soup. Far less room than individual plastic storage containers.