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.
serves4 as appetizer, 2 as an entree
prep time15 Min
cook time1 Hr
2 3/4 c
chicken stock or broth
spicy italian sausage
crushed red pepper flakes
How To Make
Combine the 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.
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.
Add the spices and let the soup simmer for about 1 hour. Stir occasionally.
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