More Great Recipes: Soup

Tuscana Soup


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Member since 2015

Serves | Prep Time | Cook Time

Ingredients

2 3/4 cups chicken stock or broth
1/4 cup heavy cream
1 medium russet potato
2 cups chopped kale
1/2 pound spicy Italian sausage
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes


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


Combine the stock and cream in a saucepan over medium heat.


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


Add the kale.


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


Pairs Well With


Notes

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