Zuppa Tuscana
6-8 Potatoes (maybe more maybe less depending on their size)
1 pkg spinach
2-3 T. butter
16 oz. package sausage
12 oz. can evaporated milk
salt
pepper
italian spices
Nature's seasoning
Peel and slice potatoes in thin slices like you would for scalloped potatoes. There should be enough to fill your pan about halfway. Fill the pan with enough water to cover the potatoes plus just a little bit more and set to boiling. In separate pan combine a couple tablespoons of butter and the bag of spinach. Saute the spinach in the butter and as it wilts chop it into little pieces with your spatula. Cook your sausage like you would hamburger (don't drain, the grease in the soup broth is delicious although slightly less waist friendly-it's just better if you don't think about it). Add your cooked spinach, sausage, and evaporated milk to the potatoes once they are fully cooked (do not drain potatoes) and stir. Once the evapporated milk has been added DON'T bring to a boil again. This can be disastrous. Now here is where the guess work comes in. Add some salt, pepper, italian seasoning or nature's seasoning (if you have some) or whatever else you like to season with or sounds good to you. I just keep adding until it tastes good and I can see an even mixture of little seasoning particles floating happily in my broth.
Anyway, that is it. Enjoy and substitute or add to anything you want because "When you are here, You're family".
