Toscana Soup
  • 2 3/4c chicken broth
  • 1/4c heavy cream
  • 2c chopped Kale
  • 1/2pound spicy Italian sausage
  • 1/4 tsp salt
  • 1/4tsp crushed red pepper flakes
  • 1 medium russet potatoe
  1. Combine the stock and the cream in a saucepan over medium heat.
  2. Slice the unpeeled potatoe into 1/4 inc slices and add them to the soup.
  3. Add the kale.
  4. Grill or saute the sausage.Whe cooked and cooled, cut into slices and add to the soup.
  5. Add the spices and let the soup simmer for 2 hours. Stir occasionally.
The first time I ever had this soup was at the Olive Garden, and I absoultely love it,the flavors are incredible, with bread and a salad very very good.