my toscano soup
(1 rating)
This is a mild spicy soup that is perfect on a cold day. This is my take on the soup served at Olive Garden which I love. Instead of kale I use escarole or spinach as a preference for my family. It’s so easy to make and makes a very large pot to feed a crowd. Cut the recipe in half if not so much soup is desired.
(1 rating)
prep time
30 Min
cook time
1 Hr
Ingredients For my toscano soup
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3 box32 oz chicken broth
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3 lbitalian sausage, no casings,
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4yukon gold potatoes, medium dice
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2 bunchfresh escarole, kale or spinach (about 8 cups), sliced
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1 tspsalt
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1/2 tspred pepper flakes
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1 tspgarlic
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1 cheavy cream
How To Make my toscano soup
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1Fry sausage in pan breaking up into pieces, set aside. In a large pot, bring broth, cream, salt, pepper flakes and garlic to a boil. Add sliced escarole, potatoes and sausage to the broth. Simmer for hour. Adjust any seasoning if needed.
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2Serve with a crusty bread of your choice. This soup is a meal in its self.
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