6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links Johnsonville Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt and pepper to taste
Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
Add spinach. Continue boiling until spinach is lightly cooked. Remove soup from heat, stir in evaporated milk, and season to taste.