Toscana Soup

2
Sarah Carlson

By
@Blondie_B

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 as appetizer, 2 as an entree
Prep:
15 Min
Cook:
1 Hr

Ingredients

  • 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
    salt
  • 1/4 tsp
    crushed red pepper flakes

How to Make Toscana Soup

Step-by-Step

  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.

Printable Recipe Card

About Toscana Soup

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



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