Olive Garden Toscana Soup

Olive Garden Toscana Soup

Put the 1.5 lbs of Italian sausage and one medium onion (diced) into a large soup pot. Brown on medium heat until a little “crisp” around the edges, it seems to hold together better in the soup. Drain the meat.

Wash and dice 6-8 medium potatoes (leave the skin on).

Using the pot you just cooked the Sausage in. Add:

• 6-8 cups chicken broth (if you do not have it you can substitute water, but broth tastes MUCH better)
• the diced potatoes with skin on
• 3/4 Teaspoon Salt
• 3/4 Teaspoon black pepper ( if you want to spice up ad some red pepper flakes 1/2 teaspoon)

While the pan is still cool add in 3 cups of heavy cream (you can substitute with whole milk or half and half). It is important to add this while the broth is still cool, if you add it to a boiling pot the cream will curdle.

Now add the drained, cook sausage back to the pot, and turn on medium heat.

Slowing bring to a boil over medium heat, stirring every few minutes so you do not scald the cream.

Once it comes to a boil turn down to medium / low heat so it can simmer for 20 minutes

While your soup in simmering, wash your Kale very well, it has lots of green leaves for dirt to hide in. Once you have washed it, take off the stock, it is not very good for eating. You just want the Kale leaf. Then chop the kale into small bite sized pieces. You will need about 6 cups, uncooked.

Once the soup has been simmering for 20 min, add the 6 cups of chopped kale, cover again and simmer another 30 mins.

Top with a little bit of grated cheese.

Submitted By Shanna Barnhisel