Ingredients
1 pound bulk Italian sausage4 cans (14-1/2 ounces each) chicken broth8 small red potatoes, quartered and thinly sliced1 envelope Italian salad dressing mix2 cups fresh spinach or frozen chopped spinach
Preparation
In a large skillet, brown sausage over medium heat until no longer pink. Meanwhile, in a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender.
Drain sausage. Add sausage and spinach to broth mixture; heat through.
