1 lb. lean, bulk Italian pork sausage
1 c. chopped onion
1/2 c. chopped celery
1 clove minced garlic
2 (14 1/2 oz) cans prepared chicken broth
1 (14 1/2 oz) can Italian diced tomatoes, undrained
1 c. milk
1 pkg (10 oz) frozen chopped, thawed and drained spinach
1 c. water
1 pkg instant julienne potatoes

Cook sausage, onion, celery & garlic in 3-quart saucepan over medium heat, stirring occasionally, until sausage is no longer pink, & drain.

Stir in broth, tomatoes, water, & instant potatoes and seasonings. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer about 15 minutes, stirring occasionally until potatoes are tender.

Stir in milk and spinach; simmer 5 minutes.

Serves 6 to 8.