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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.
1528 days ago
[...] Monday – Easy Toscana Soup [...]
I appreciate this recipe that you shared.
I shared them with family and friends. They just like it.
Thank you for sharing and please keep them coming.
I have shared with everyone here, http://www.mealigg.com :)
trackback
http://stoptheride-stephanie.blogspot.com/2007/05/make-it-from-scratch-13.html
Thanks Stephanie. I’m glad I found the carnival.
This does sound like a winner! Thanks for the Make It From Scratch entry!
1841 days ago
[...] first-click-through award goes to Karen at Thrifty Mommy for “Easy Toscana Soup Recipe” because I am always looking for easy recipes. Because this one is based on canned soups, I [...]
This sounds delicious, Karen! Thanks for sharing.