Easy Toscana Soup Recipe
April 22, 2007 by Karen Weideman
Filed under food, recipes
My husband is not much for eating soup, but this is one soup he’ll eat. I originally got this recipe from a Top Secret Restaurant Recipes book and have modified it. A few times a year we go to Olive Garden to get their all you can eat soup and salad lunch special. Of course, my hubby orders their toscana soup.
3 cups chicken stock or broth
1/2 cup (or more) heavy cream
3 russet potatoes
2-3 cups chopped kale
1 lb spicy Italian sausage – We usually use smoked sausage.
1/4 tsp crushed red pepper flakes
1 can cream of chicken soup
1 can cream of mushroom soup
1. Combine the chicken broth, cream, and cans of soup in a saucepan over medium heat.
2. Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.
3. Add the kale.
4. Grill or saute’ the sausage. If I’m using smoked sausage or Kielbasa, I slice it before I cook it and then add it to the soup.
5. Add the spices and let the soup simmer for about 2 hours. Stir occasionally.
This is not an exact recipe. Sometimes I add more cream or chicken broth. Sometimes I add more kale. You can easily adjust this recipe to your liking. I do not recommend cooking the soup in a crock pot. I tried this method a few months ago and it just didn’t taste the same.
Here’s another recipe for Toscana Soup. Perhaps you could compare the two and make your own recipe.
This sounds delicious, Karen! Thanks for sharing.
This does sound like a winner! Thanks for the Make It From Scratch entry!
Thanks Stephanie. I’m glad I found the carnival.
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