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Olive Garden Toscana Soup

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Rate this recipe 4.5/5 (9 Votes)

Ingredients

  • 5.5 Cups chicken Stock or Broth
  • 1/2 Cup Heavy cream
  • 2 Medium russet potato
  • 4 Cups chopped kale
  • 1 lb Spicy Italian sausage
  • 1/2 TSP salt
  • 1/2 TSP crushed red pepper flakes
  • 1 Bag of Hormel Fresh Bacon Pieces

Details

Level of difficulty Average
Preparation time 10mins
 Cooking time 60mins
 Cost Average budget

Preparation

Step 1

Combine the stock and cream in a saucepan over medium heat.

Step 2

Slice the unpeeled potato into 1/4" slices, then quarter the slices and add them to the soup and let cook till pretty tender.

Step 3

Grill or saute the sausage, I prefer loose hot sausage, but you can use cased kind and cut the sausage at an angle into slices about 1/2" thick. Put sausage on paper towel and drain off grease. Add the sausage to the soup.

Step 4

Add the kale about 5 - 10 minutes before you are ready to serve.

Step 5

Add the spices and let the sop simmer for about 1 hour, stirring occasionally.

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I usually double or quadruple this recipe for my family of 5.

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