Toscana Soup

Sarah Carlson


If you like Olive Garden's Zuppa Toscana Soup, you will LOVE this one! I have to warn you that if you don't like spicy don't put in the full amount of red pepper flakes, use about 1/4 to 1/2 of what the recipe calls for.

★★★★★ 1 vote
4 as appetizer, 2 as an entree
15 Min
1 Hr


2 3/4 c
chicken stock or broth
1/4 c
heavy cream
1 medium
russet potato
2 c
chopped kale
1/2 lb
spicy italian sausage
1/4 tsp
1/4 tsp
crushed red pepper flakes


1Combine the stock and cream in a saucepan over medium heat.
2Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.
3Add the kale.
4Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup.
5Add the spices and let the soup simmer for about 1 hour. Stir occasionally.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Other Tag: Quick & Easy