Friday, April 23, 2010

Olive Garden Toscana Soup

2-3/4 c chicken broth
1/4 c heavy cream
1 medium Russet potato
2 c chopped kale
1/2 lb spicy Italian sausage
1/4 tsp salt
1/4 tsp crushed red pepper

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 the sausage at an angle into slices about 1/2-inch thick. Add the sausage to the soup.
Add the spices, and let the soup simmer for about 1 hour. Stir occasionally.

Serves 4 as an appetizer, 2 as an entree.

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