Real Recipes From Real Home Cooks ®

my toscano soup

(1 rating)
Recipe by
Sarah Hehn
Holbrook, NY

This is a mild spicy soup that is perfect on a cold day. This is my take on the soup served at Olive Garden which I love. Instead of kale I use escarole or spinach as a preference for my family. It’s so easy to make and makes a very large pot to feed a crowd. Cut the recipe in half if not so much soup is desired.

(1 rating)
prep time 30 Min
cook time 1 Hr

Ingredients For my toscano soup

  • 3 box
    32 oz chicken broth
  • 3 lb
    italian sausage, no casings,
  • 4
    yukon gold potatoes, medium dice
  • 2 bunch
    fresh escarole, kale or spinach (about 8 cups), sliced
  • 1 tsp
    salt
  • 1/2 tsp
    red pepper flakes
  • 1 tsp
    garlic
  • 1 c
    heavy cream

How To Make my toscano soup

  • 1
    Fry sausage in pan breaking up into pieces, set aside. In a large pot, bring broth, cream, salt, pepper flakes and garlic to a boil. Add sliced escarole, potatoes and sausage to the broth. Simmer for hour. Adjust any seasoning if needed.
  • 2
    Serve with a crusty bread of your choice. This soup is a meal in its self.

Categories & Tags for My Toscano Soup:

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