Friday, February 26, 2010

Toscana Soup

5 1/2 cups chicken broth
1/2 cup cream
2 medium russet potatoes
1/2 cup onion chopped
4 cups chopped kale or spinach
1 lb spicy Italian sausage (it calls for the links but I like the spicy ground sausage better in this soup)
1/4 tsp crushed red pepper flakes

Combine the broth and cream in a saucepan over medium heat. Slice unpeeled potatoes into 1/4 inch slices, then quarter the slices and add to soup.
Saute the sausage in a separate pan until cooked through. Add the sausage and kale/spinach to soup. Add spices and let soup simmer for 1 1/2 to 2 hours.

*My mom made this soup for us when she was in town and we loved it. Leslie mentioned that Camie makes a really good version of this soup and hers has lentils in it instead of the potatoes. Let's get that one up as well, pronto!


  1. this like the one from Olive Garden?

  2. I don't know I ave never tried it but I have heard it is a knockoff version.