Toscana Soup
From mrsfussypants 16 years ago
- 60 minutes to make
- Serves 4
This is a very similar recipe to the Toscana soup at the Olive Garden. I look at this as an outline though. it's not big deal if you add more or less of any ingredient--just eyeball it and get it to the balance you like best. Read more With crusty bread, this is one of my favorite wintertime meals. See less
Ingredients
- 1 box chicken stock or broth shopping list
- 1/2 c. heavy cream shopping list
- 1-2 russet potatoes shopping list
- one bunch of chopped kale (don't use the stems) shopping list
- 1/2 pound spicy italian sausage shopping list
- 1/4 tsp. salt shopping list
- 1/4 tsp. crushed red pepper flakes shopping list
How to make it
- Combine stock and cream in a saucepan over medium heat. Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.
- Add the kale. Saute the sausage. when cooked and cooled, cut the sausage on an angle in 1/2 inch slices and add to the soup. Add the spices and let the soup simmer for about an hour. It gets better the longer it sits. It also freezes well.
People Who Like This Dish 2
- marmielindo Inverness, FL
- mrsfussypants Chicago, IL
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