I haven't tried this yet, but will be making it this week...
Looks good!
I'll probably add whole fresh mushrooms to the soup also...
and garnish with some toasted pine nuts & parsley on top...

[color:"blue"]Tuscan Soup[/color]

Serves four??? maybe only two for dinner along with a nice baguette & a cheap bottle of White Bordeaux Table Wine..

INGREDIENTS
• 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 (I'll use one pkg. frozen)
• 1/4 cup evaporated milk
• salt to taste
• ground black pepper to taste

DIRECTIONS
1. Remove skin from sausage 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 colander, and rinse under cold water.
2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
3. Add spinach. Continue boiling until spinach is lightly cooked.
4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

I just read the recipe to Deb a few minutes ago, and I guess it will be dinner tonight!
all I need to get is a fresh baguette!
I'm gonna add some whole porchini mushrooms we have in the fridge to the recipe...

I would add cannelli beans, celery, diced tomatoes and a big handful of pecorino cheese. lOTS OF PEPPER TOO.

Any White Beans would be good...
tomatos? I don't think so, it's supposed to be a white soup...

Yummmmmm! Bryan, I think you have a winner. We love pasta d'fagore (spelling?) and this sounds similar but better. I will probably make this tomorrow for dinner with the cannelini beans. I'm thinking I may use proscuitto to saute veggies. Thanks for posting! As always, you have terrific recipes.

Looks yummy! I always throw a Parm rind in my Tuscan soups, so if you have one, try that! I actually had a pasta dish very similar to your soup tonight. I agree that the canellini beans would be a nice addition.

I'm thinking not tomatoes...perhaps tomato puree or tomato paste (couple of tablespoons). I think the beans will give a nice texture.

I might add a few julienne pieces of Sun-Dried tomato. It adds a subtle sweetness and is very Tuscan. You may also want to add some croutons on top before you serve

well, we worked in the yard all day yesterday doing spring cleanup, and ended up nukeing leftover Cornish Hens & veggies (cauliflower & carrots) for dinner...
BUT! Soup's on for tonight! I'll let you know how it turns out!

I'm trying that tonight but subbing fresh chopped kale for the spinach. I'll add the beans too. Not so sure about putting in evaporated milk though. I'll possibly add a splash of half & half at the end if I think it needs it after I taste it.

I consider any recipe only a guideline, and substitute/add/remove ingredients as I see fit... let us know how your version comes out!
Kale sounds good! but I'm staying with the spinach, as that is what we have on hand...
I might even be tempted to add chopped escarole or leeks to this recipe, when they are in season...

How about escarole instead of spinach?

Great minds Mrcroz! read my post above yours! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /><img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /><img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Lots of great suggestions for variations here!

I'd be tempted to use sundried tomatos (soaked in EX. Virgin Olive Oil), before I'd use tomato sauce/paste, etc. though...
there are delicate flavors in this soup, and I just feel Tomato Sauce/Paste might tend to overpower the basic recipe and flavors...
a small amount of roasted garlic might be a nice addition too...

Great minds missed your mention of escarole! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

I agree stay away from tomato sauce as it might make the soup acidic. And yes, you are using some very subtle flavors so be careful. I would also stay away from the Kale as it is bitter and the essence would prevail

I made it with kale last night and it was not bitter at all. In fact, I think spinach would be more bitter. I cut out the ribs & stems before I coarsely chopped it. I used turkey sausage and added a bit of red pepper flakes since I couldn't get spicy turkey sausage this time. I did add a splash of half & half at the end (maybe 1/4 cup) and this added a little richness. It was delicious! Had it for lunch today and it was equally good.