Spinach Sausage Soup

1 lb. bulk italian sausage
4 cans chicken broth
8 sm. red potatoes, quartered and thinly sliced
1 envelope italian salad dressing mix
2 cups fresh spinach or forzen chopped spinach

In large skillet, brown the sausage over medium heat until no longer pink. Meanwhile, in a Dutch Oven, combine the broth, potatoes, and salad dressing mix. Bring to a boil, cover and simmer for 10 minutes or until potatoes are tender.

Drain sausage. Add sausage and spinach to broth mixture; heat through.