my toscano soup

Name: My Toscano Soup
Prep time: 30 min
Cook time: 1 h
Ingredients: 3 box(es) 32 oz chicken broth; 3 pound(s) italian sausage, no casings,; 4 - yukon gold potatoes, medium dice; 2 bunch(es) fresh escarole, kale or spinach (about 8 cups), sliced; 1 teaspoon(s) salt; 1/2 teaspoon(s) red pepper flakes; 1 teaspoon(s) garlic; 1 cup(s) heavy cream

(1 RATING)

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Sarah Hehn

Holbrook, NY

Updated on Jan 22, 2011

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.

Rate

prep time 30 Min

cook time 1 Hr

method ---

yield

Ingredients

3 boxes 32 oz chicken broth
3 pounds italian sausage, no casings,
4 - yukon gold potatoes, medium dice
2 bunches fresh escarole, kale or spinach (about 8 cups), sliced
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon garlic
1 cup heavy cream

How To Make my toscano soup

Step 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.

Step 2

Serve with a crusty bread of your choice. This soup is a meal in its self.
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