Toscana Soup

★★★★★ 1 Review
Blondie_B avatar
By Sarah Carlson
from Medford, OR

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.

serves 4 as appetizer, 2 as an entree
prep time 15 Min
cook time 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

How To Make

  • 1
    Combine the stock and cream in a saucepan over medium heat.
  • 2
    Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.
  • 3
    Add the kale.
  • 4
    Grill 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.
  • 5
    Add the spices and let the soup simmer for about 1 hour. Stir occasionally.

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