Zuppa Toscana Soup

Ingredients

• 1 lb turkey polish kielbasa
• 3-4 russet potatoes, diced
• 1 large vidalia onion, chopped
• 1/8 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 2 garlic cloves, minced
• 2 cups packed baby spinach
• 2 chicken bouillon
• 6 cups water
• 2 teaspoons flour or 2 teaspoons cornstarch, mixed with enough water to make a paste

Instructions

Chop or slice kielbasa into small pieces and cook in pot for a few minutes then add onions and cook together until kielbasa is browned.

Add garlic, salt, pepper, and red pepper flakes to the pot and cook until onions are clear and aromatics of the seasonings blend together.

Add water, bouillon and potatoes to the pot then stir.

Cook on medium heat until potatoes are done, stirring occasionally. Once potatoes are almost done, add flour or cornstarch and simmer for another 10 minutes.

Reduce heat to lowest setting and sprinkle in your spinach. Add salt as necessary. Let the spinach wilt and serve immediately.

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