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Olive Garden Toscana Soup Recipe

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This recipe for Olive Garden Toscana Soup, by , is from The Murphy/ Everette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ivy Murphy
Added: Saturday, June 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 3/4 cup chicken stock or broth
1/4 cup heavy cream
1 medium russet potato
2 cups chopped Kale
1/2 lb Spicy Italian sausage
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Directions:
Directions:
Combine stock and cream in saucepan. Slice unpeeled potato into 1/4 inch slices, quarter and add to soup. Add kale; grill or saute sausage. Cool and cut into 1/2 inch slices (angled) add to soup. Add spices and let soup simmer for 1 hour. Stirring occasionally.

Personal Notes:
Personal Notes:
This soup is just as good as the Zuppa Toscana Soup from Olive Garden. Make a salad and have some breadsticks to make a complete meal.

 

 

 

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