In the Marche region of Italy, sausage is used in recipes more often than thin-cut cured meats like prosciutto. While pork sausage is the common variety, you can also use chicken or turkey sausage in this soup.

Sausage Zuppa Soup

Cook pork, onion, and garlic in a Dutch oven over medium-high heat until pork is browned and onion is tender. Drain off fat.

Stir in Italian seasoning, crushed red pepper, broth, and potatoes.

Whisk evaporated milk and cornstarch in a small bowl until smooth; add to soup.

Simmer over medium heat 10 to 12 minutes or until potatoes are tender. Stir in spinach. Season to taste.