Toscano soup

5 potatoes, peeled, halved, and sliced in ¼” slices
1 medium onion, diced
2 cloves garlic, finely minced
450g sausage meat
600ml boiling water
3 chicken stock cubes
1½ cups frozen spinach
100ml cream
parmesan cheese

Stir the sausage meat on medium to medium high heat and break it up as it cooks. When the sausage is halfway done, add the potatoes, onion, and garlic.

Continue to cook until sausage is no longer pink, and the edges of the potatoes are translucent. Add the boiling water, stock cubes and frozen spinach. (The stock cubes might sound like a lot but the potatoes absorb the saltiness.) Reduce heat to low and cover with a lid. Simmer for 20-30 minutes. When potatoes are fork tender, remove from heat and stir the cream in (I just used tinned cream as I don't usually have cream in the house). Sprinkle with a little parmesan cheese and serve.

Grant really liked this soup.