Toscano Soup - Kings Cookery

Serves

Prep time:

0:30

Cooking:

2:00

Total time:

2:30

Ingredients

2 3/4 cups chicken broth

1 medium russet potato

2 cups spinach leaves, chopped; *see Note 2

1/2 pound Italian sausage, *see Note 3

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/2 cup half and half, *see Note 1

Directions

ADD chicken broth to a large saucepan; PLACE over medium heat.

SLICE the unpeeled potato into 1/4" thick rounds; then QUARTER each round; ADD to broth.

ADD spinach (see note 2).

Form sausage into 3/4" balls; BROIL the sausage until light brown, turning once; ADD to soup.

STIR in salt and pepper flakes; SIMMER for two hours, STIRRING occasionally.

ADD cream to soup; ALLOW to heat, but do not boil (cream will curdle)

Works as a main course or as an appetizer (double the servings)

1. Original recipe calls for heavy cream 2. Original recipe uses chopped kale 3. Original recipe uses sauteed links cut into angled slices; we use spicy ground Italian sausage from Johnsonville

From online-cookbook.com from "Top Secret Restaurant Recipes"

By Olive Garden

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 561 Calories; 45g Fat (72.2% calories from fat); 26g Protein; 12g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 2196mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 7 Fat.