Tuscano Soup
"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."
photo by Paintpuddles
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 3 (32 ounce) boxes chicken broth
- 3 lbs Italian sausage, browned and broken up
- 4 large yukon gold potatoes, diced into cubes, not too large
- 2 bunches escarole (about 8 cups) or 2 bunches spinach, sliced (about 8 cups)
- 1 teaspoon salt
- 1⁄2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1 teaspoon fresh garlic
directions
- Fry sausage in pan, set aside.
- In a large pot, bring broth, cream, salt, pepper flakes and garlic to a boil.
- Add the sausage, sliced escarole or spinach and potatoes, (cubes shouldn't be too large or too small) and add to the broth.
- Simmer for hour. Adjust any seasoning if needed.
- Serve.
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RECIPE SUBMITTED BY
Paintpuddles
Holbrook, 72
I've lived in New York my entire life and I'm married to my hubby Brian for over 40 years. We have 3 grown children, our dogs and cats to fill our lives and our home. In the mundane world I work for a pharmaceutical company. The cooking fun starts once I get home (don't care to do fast foods) coming up with quick easy meals and making more involved recipes on the weekends. I love cooking and experimenting with new recipes and flavors for my family. I could sit for hours just researching recipes and coming up with ideas. My other hobbies are coloring & decorative painting, making craft items, a bit of sewing, a bit of crocheting.
