Zuppa Toscana Soup
Olive garden lovers... You'll recognize this one. spicy sausage, russet potatoes, and cavolo greens in a light creamy broth.
Steps
Combine the stock 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 saut the sausage.
When cooked and cooled , cut the sausage in an angle about 1 / 2-inch thick.
Add the sausage to the soup.
Add the spices and let the soup simmer for about 2 hours.
Stir occasionally.
Ingredients
chicken stock, light cream, russet potatoes, kale, hot italian sausage, salt, crushed red pepper flakes