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"Hunger is the best sauce in the world."--Cervantes

Olive Garden Zuppa Toscana Soup Recipe

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This recipe for Olive Garden Zuppa Toscana Soup is from Leonard's Cookbook, 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 2/3 cups chicken broth
1/4 cup heavy cream
1 medium russet potato
2 cups kale
1/2 lb spicy Italian sausage
1/4 tsp salt
1/4 tsp crushed red pepper flakes
Directions:
Directions:
1. Combine the broth and cream in a medium saucepan over medium heat.

2. Slice the unpeeled potato into 1/4 -inch slices, then quarter the slices and add them to the soup.

3. Add the kale.

4 Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2inch thick. Add the sausage to the soup.

5. Add the spices and let the soup simmer for about 1 hour. Stir occasionally.

 

 

 

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