My Toscano Soup

Sarah Hehn


This is a mild spicy soup that is perfect on a cold day. This is my take on the soup served at Olive Garden which I love. Instead of kale I use escarole or spinach as a preference for my family.

It’s so easy to make and makes a very large pot to feed a crowd. Cut the recipe in half if not so much soup is desired.


★★★★★ 1 vote

30 Min
1 Hr


  • 3 box
    32 oz chicken broth
  • 3 lb
    italian sausage, no casings,
  • 4
    yukon gold potatoes, medium dice
  • 2 bunch
    fresh escarole, kale or spinach (about 8 cups), sliced
  • 1 tsp
  • 1/2 tsp
    red pepper flakes
  • 1 tsp
  • 1 c
    heavy cream

How to Make My Toscano Soup


  1. Fry sausage in pan breaking up into pieces, set aside.
    In a large pot, bring broth, cream, salt, pepper flakes and garlic to a boil.

    Add sliced escarole, potatoes and sausage to the broth.

    Simmer for hour. Adjust any seasoning if needed.
  2. Serve with a crusty bread of your choice. This soup is a meal in its self.

Printable Recipe Card

About My Toscano Soup

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

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