Toscana Soup
  • 2 ¾ c chicken broth
  • ¼ c heavy cream
  • 1 medium russet potato
  • 2 c chopped kale
  • ½ lb sweet Italian sausage
  • ¼ t salt
  • ¼ t crushed red pepper flakes
  1. Combine broth and cream over medium heat. Slice unpeeled potato into slices and then quarter the slices. Chop kale, add potatoes and kale to soup. In a separate pan cook sausage, cool slightly and chop into small pieces. Add sausage and spices to soup and simmer 1 hour. Makes 2 to 4 servings
Recipe from Top Secret Restaurant Recipes Olive Garden This is a really great soup, I used low fat, sodium free chicken broth and half and half in place of the cream. Very satisfying in this cold winter weather. Enjoy!