Toscana Soup

I guess this is probably my husband’s favorite soup.  It’s a staple on the Olive Garden menu, and he typically orders this soup while I always go for the salad!  But it is really easy to make at home, and ever since I first made it, it’s been the one soup he has most often requested, and I’m always happy to oblige because it’s super easy and super good!

Ingredients:

2 quarts chicken broth (64 ounces total)

4 medium russet potatoes

2-4 cups fresh kale, stems removed

1 lb. Italian sausage (I use turkey for the reduction in fat, but regular would work just as well)

1 cup heavy cream (or less if desired)

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Directions:

Remove the casings from the Italian sausage and place in a skillet.

Cook over medium heat and crumble up the sausage as it cooks.

When no longer pink, remove from heat and drain off fat.  I do this by tilting the pan and placing a few paper towels on the bottom side of the meat.

Allow it to drain for several minutes while you prepare the soup.

Place the chicken  broth in a large soup pot and bring to a boil.  Add the salt and red pepper flakes.

Wash and slice potatoes into quarter inch slices, then quarter any  rounds that are too big.

Wash kale, and tear leaves off of stems into bite size pieces.  Discard stems.

 Add the kale and the potatoes to the chicken broth in the pan.   

Simmer until potatoes and kale are tender.  Once they are tender, stir in the cooked and drained Italian sausage and bring the soup back up to a simmer.

Stir in the heavy cream, and continue to heat just until the point of boiling, but do not boil.

Serve immediately.

Recipe and Directions with no pictures:

Toscana Soup

Ingredients:

2 quarts chicken broth (64 ounces total)

4 medium russet potatoes

2-4 cups fresh kale, stems removed

1 lb. Italian sausage (I use turkey for the reduction in fat, but regular would work just as well)

1 cup heavy cream (or less if desired)

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Directions:

Remove the casings from the Italian sausage and place in a skillet.  Cook over medium heat and crumble up the sausage as it cooks.  When no longer pink, remove from heat and drain off fat.  I do this by tilting the pan and placing a few paper towels on the bottom side of the meat.  Allow it to drain for several minutes while you prepare the soup.

Place the chicken  broth in a large soup pot and bring to a boil.  Add the salt and red pepper flakes.  Wash and slice potatoes into quarter inch slices, then quarter any  rounds that are too big.  Wash kale, and tear leaves off of stems into bite size pieces.  Discard stems.  Add the kale and the potatoes to the chicken broth in the pan.  Simmer until potatoes and kale are tender.  Once they are tender, stir in the cooked and drained Italian sausage and bring the soup back up to a simmer.  Stir in the heavy cream, and continue to heat just until the point of boiling, but do not boil.  Serve immediately.