Tuscan Soup

I get recipes from a lot of different places from books to the web.  This one I cot from recipesource.com and found it quite tasty.  I deviated from the recipe only slightly.

First you start with 6 cups of chicken broth.  Since I don't have any of my own I used use the can stuff.  This brand has 50% less sodium (which is important to me) than regular broth.

To the broth I add four cut up potatoes

While the potatoes are simmering in the broth, I chop up a medium onion.  (I really like onions in soup so go with what you feel is right).

You'll need a pound of Italian sausage.  This brand, I think you can only get in or near Iron Mountain, Michigan in the upper peninsula.  It's or favorite and we stock up when ever we are up that way.  We prefer Italian sausage that does not have fennel so again this is a preference.

I usually start browning the sausage first then add the onion.  When it's nice and browned I added it to the broth and potatoes and let it simmer a few more minutes until the potatoes were done.

Here's where I deviated just a bit.  The recipe calls for just salt and pepper.  However I found (now don't laugh because it's a great short cut) Bread Dipping Seasonings make a great short cut.  I added it to the soup to taste.

Then I added a can of condensed milk.  Again a bit of a deviation as I used lowfat milk.

And finally I added a couple of cups of frozen fresh spinich.  (I buy spinich fresh, wash it off and then freeze in a freezer bag.  This makes the leaves brittle and easy to break so no chopping).

And then into a bowl for supper.  Very good.   And I might add... again I have impressed myself... DANG I'm good!