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Olive Garden Toscana Soup Recipe

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This recipe for Olive Garden Toscana Soup is from The Daleiden 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 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
Directions:
Directions:
1 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.
2. Combine the stock and cream in a saucepan over medium heat.
3. Slice the unpeeled potato into 1/2-inch slices, then quarter the slices and add them to the soup.
4. Add the kale.
5. 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 entree

 

 

 

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