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Toscana Soup Recipe


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     Toscana Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

2 3/4 C. Chicken Stock or Broth
1/4 C. Heavy Cream
1 med. Russet Potato
2 C. Kale, chopped
1/2 lb. Spicy Italian Sausage (or Jimmy Dean Italian bulk sausage)
1/4 tsp. Salt
1/4 Crushed Red Pepper Flakes

Combine the stock and cream in a saucepan over medium heat. Slice the unpeeled potato into 3/4 inch slices, then quarter and add them to the soup. Add the Kale.
Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about inch thick. Add the sausage to the soup. Add the spices and let the soup simmer for about 1 hour. Stir occasionally

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