Olive Garden Toscano Soup
  • 2 3/4 c. chicken stock or broth
  • 1/4 c. heavy cream
  • 1 medium russet potato
  • 2 cups chopped kale
  • 1/2 lb. spicy Italian sausage
  • 1/4 t. salt
  • 1/4 t. crushed red pepper flakes
  1. Combine stock and cream in a saucepan over medium heat. Slice the unpeeled potato
  2. into 1/4 inch slices and then quarter the slices and add to soup. Add the kale. Grill or
  3. saute sausage. When cooked and cooled, cut the sausage at an angle into slices about
  4. 1/2 inch thick. Add to soup. Add spices and let soup simmer for about 2 hours. Stir
  5. occasionally.