Olive gardens Toscana Soup
  • 2 ¾ cups chicken broth
  • ¼ cup heavy cream
  • 1 medium russet potato
  • 2 cups chopped kale
  • ½ pound spicy Italian sausage
  • ¼ tsp salt
  • ¼ tsp crushed red pepper flakes
  1. combine the stock and the cream in a sauce pan. Quarter the unpeeled potatoes and add to the soup. Add the kale. Grill or sauté the sausage. When it is cooked and cooled, add the sausage to the soup. Add the spices and let the soup simmer one hour.