Olive Garden Toscane Soup |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 4 |
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Recipe out of Highland Harvest Book Two Cookbook Compiled by Highland Pride. Ingredients:
2 3/4 cups chicken stock or broth |
1 medium russet potato |
1/2 lb. spicy italian sausage |
1/4 teaspoon crushed red pepper flakes |
1/4 cup heavy cream |
2 cups chopped kale |
1/4 teaspoon salt |
Directions:
1. Combine the stock and cream in a saucepan over medium heat. Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.Add the kale.Grill or saute the sausage. When cooked and cooled, cut sausage at an angle into slices about 1/2 inch thick.Add the sausage to the soup.Add the slices and let the soup simmer for about 2 hours.Stir occasionally.
2. Serves 4 as an appetizer; 2 as an entree.
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