Olive Garden Toscana Soup #662 7/03

Categories:
Italian, sausage, soups-stews

3 cups chicken broth
1/2 cup heavy cream
1 medium russet potato
2 cups kale; chopped
1/2 lb spicy italian sausage
1/4 teaspoon Salt
1/4 teaspoon crushed red pepper flakes
parmesan cheese

Combine the broth 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 into 1/2 inch slices. Add the sausage to the soup. Add the spices and let the soup simmer for about 1 hour, stirring occasionally. Sprinkle with Parmesan cheese when serving.

Contributor: Top Secret Recipes

Yield: 2 servings