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Toscana Soup Recipe

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5 1/2 cups chicken broth
1/2 cup heavy cream
2 medium russet potatoes
4 cups chopped kale or spinach
1 lb. spicy Italian sausage
1/4 tsp. pepper
1/4 tsp. crushed red pepper flakes

Combine the stock and cream in a saucepan over medium hea. Slice the unpeeled potatoes into 1/4" slices, then quarter the slices and add them to the soup. Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2" thick. Add the sausage to the soup and the kale or spinach. Add spices and let the soup simmer for about 2 hours. Stir occasionally. That's it! One of my favorite soups! We're having it tonight along with some garlic/cheese bruschetta.




Ratings / Reviews

This soup was easy to make with not many ingredients. I was hesitant to make it because I don't care for sausage. However, my husband loves the version of this soup at the restaraunt the Olive Garden. I made this recipe and he LOVED it! He said it was better than Olive Garden's. I actually made half of the recipe because I wasn't sure how it would come out. My only complaint is that I oversalted it and that is my fault. My husband and I agree that this is a definite repeat!
Full Review Reviewed By:   Christine1219
I was craving Zuppa Toscana from Olive Garden and thought I would venture out an try and make it! This recipe is great and really easy! And it tastes so good! I will be making this on a regular basis! Only thing I did differently is use turkey sausage instead and it tastes great! My husband and I really enjoyed it!
Full Review Reviewed By:   krisjay12
Full Review Rated By:   spitfire
... it tastes so great and my picky eater daughter loves it too. Very easy to make, that next time I will double the recipe. I didn't have any sausages on hand that I tried lean ground chuck (browning it first, w/ a little salt & pepper), I added more red pepper to give it more kick, it was delicious!
Full Review Reviewed By:   jcpgirls

Submitted By: Lisaw


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