Toscana Soup
Combine the stock and cream in a saucepan over medium heat. Slice the unpeeled potato into ¼-slices, then quarter the slices and add them to the soup. Add the kale. Grill or sauté the sausage. When cooked and cooled, cut the sausage at an angle into slices about ½ inch thick. Add the sausage to the soup. Add the spices and let the soup simmer for about 2 hours. Stir occasionally.
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- Recipe byKelly
- Viewed 69 times
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