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Olive Garden Toscana Soup Recipe

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This recipe for Olive Garden Toscana Soup, by , is from Memories of Mom's Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, December 20, 2004

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. Italian sausage links
3/4 cup diced onions
1 slice bacon, cut into 1/4" pieces
1 1/4 tsp. minced garlic
4 cups nonfat, low-sodium chicken broth
2 baking potatoes, peeled, halfed lengthwise and cut into 1/4 inch slices
2 cups kale or other greens, thinly sliced
1/3 cup whipping cream
Salt to taste

Directions:
Directions:
Place sausages on baking sheet and bake at 300 degrees 15 - 20 minutes. Halve thengthwise, then cut diagonally into 1/2 inch slices. Place onions and bacon in 3 to 4 quart saucepan and cook over medium heat until onion are almost transparent, 3 to 4 minutes. Add garlic and cook 1 minute. Add chicken broth and potatoes and bring to boil. Reduce heat and simmer 15 minutes. Add greens, sausages, cream and salt to taste. Simmer 5 minutes longer.

Number Of Servings:
Number Of Servings:
6

 

 

 

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