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Olive Garden Toscana Soup Recipe

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This recipe for Olive Garden Toscana Soup is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 + 3/4 cups chicken stock
1/4 cup heavy cream
1 medium russet potato
2 cups chopped kale
1/2 lb spicy Italian sausage, ground or links
1/4 tsp salt
1/4 tsp crushed red pepper flakes
Directions:
Directions:
1. If using ground Italian sausage, I brown it in my soup pan. I remove it from the pan and blot with paper towels to remove as much grease as possible. If using link sausage, grill or saute. When cooked and cooled, cut at an angle into slices about 1/2 inch thick. Let rest.
2. Combine the stock and cream in the same pan over medium heat.
3. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.
4. Add the kale.
5. Add the sausage.
6. Add the spices and let the soup simmer for about 1 hour. Stir occasionally.
Number Of Servings:
Number Of Servings:
4 as appetizer, 2 as an entree
Preparation Time:
Preparation Time:
1 hour and 30 minutes
Personal Notes:
Personal Notes:
I always double the recipe so we have left over's. I also use 1/2 hot spicy Italian sausage and 1/3 sweet Italian sausage. Great on a cold, Alaskan evening.

 

 

 

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