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


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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 Toscana Soup


  • 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.

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About Toscana Soup

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

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