Toscana Soup
Vicki Annico
From the Olive Garden Restaurant
ingredients
- 3 Italian Sausage, Hot or Sweet
- 3/4 cup chopped onion
- 1 slice bacon, diced
- 1 1/4 tsp minced garlic
- 1 can chicken broth
- 2 cups water
- 2 medium potatoes, sliced
- 2 cups fresh kale, thinly sliced
- 1/3 cup heavy or whipping cream
directions
- 1
Heat oven to 350 degrees F. Bake Italian sausage on jelly-roll pan 15-20 minutes. Drain on paper towels, cool. Cut into 1/4-in thick slices.
- 2
Cook onions & bacon in saucepan over medium heat 3-4 minutes. Stir in garlic & cook 1 minute. Add chicken broth, water & potatoes. Bring to a boil, reduce heat to medium & simmer 25 minutes until potatoes are tender.
- 3
Stir in kale, cream & sausage, cook 5 minutes.
notes
Variation: Sausage can be removed from casing & cooked in skillet over med heat. I leave skin on potatoes & sometimes alter the broth/water ratio.
Source: Vicki Annico
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