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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Toscana Soup (Olive Garden) Recipe

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This recipe for Toscana Soup (Olive Garden) is from Yum! The Best of "B Squared" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3/4 chix stock or broth
¼ cup heavy cream
1 medium russet potato
2 c kale
½ lb spicy Italian sausage
¼ tsp salt
¼ tsp crushed pepper flakes
Directions:
Directions:
Sauté sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 “ thick. Add the sausage to the soup
Combine the stock and cream in a saucepan over medium heat
Slice the unpeeled potato in ¼ inch slices, then quarter the slices and add to the soup
Add the kale
Add the spices and let the soup simmer for about 1 hour. Stir occasionally


Serves 4 as an appetizer, 2 as an entrée.



I used spicy ground sausage and found it to be too spicy, would use the mild next time. Also could use sliced simply potatoes for potato instead of raw to speed this up.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 mins

 

 

 

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