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Toscana Soup Recipe

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This recipe for Toscana Soup, by , is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-3/4 cups chicken broth
1/4 cup heavy cream
1 medium russet potato
2 cups chopped kale
1/2 lb. Italian sausage
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes

Directions:
Directions:
Combine broth and cream in a saucepan over medium heat. Slice the potato into 1/4-inch slices, then quarter the slices and add them to the soup. Add the kale. Grill or sauté the sausages. When cooked and cooled, cut the sausage at an angle into slices about 1/2-inch thick. Add the sausage to the soup along with the salt and red pepper. Simmer the soup for about 2 hours. Stir occasionally.

Personal Notes:
Personal Notes:
Everyone loves this soup.

 

 

 

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