Tuscan Soup

1 lb. mild Italian sausage 

1/4 large onion chopped

3-4 red potatoes washed not peeled

2 32 oz. organic chicken stock

2-3 cups raw baby spinach leaves

2 tbs. kosher salt

1 can evaporated milk

3 tbs. shredded Parmesan cheese

Brown sausage and onion until sausage is no longer pink and onion is translucent. Add chicken stock and salt. Bring to boil then reduce to a simmer. Wash and chop potatoes. Add potatoes and continue to simmer for 25 to 30 minutes until potatoes are tender. Add spinach and evaporated milk. When spinach is wilted the soup is ready. Stir in cheese and serve.