Toscana Soup

[Darlene]

Toscana Soup

 

6 cans (14.5 oz each) reduced sodium chicken broth

1/2-1 cup heavy cream

1/2 lb italian sausage (spicy preferred), casings removed

1 large yellow onion, diced

3-4 medium gold potatoes, peeled and sliced thinly

Garlic Powder, to taste

Crushed red pepper, to taste

Kosher salt, to taste

Freshly cracked black pepper, to taste

 

Combine the chicken broth and heavy cream in a large soup pot over medium heat. Bring to a simmer, stirring occasionally, then add the potatoes.

 

Place a large skillet over medium heat. Break the Italian sausage into small pieces and add it to the pan. Once the sausage has rendered some fat add the onions. Sauté this mixture until the sausage is cooked through and the onions are translucent. Add the sausage and onion mixture to the broth mixture in the soup pot. Add a pinch of garlic powder and crushed red pepper, if you like it spicy.

 

Allow the soup to simmer for about 30 minutes, stirring occasionally, taking care not to break up the potato slices. Season with kosher salt and black pepper and serve hot with plenty of crusty French bread. Serves 8-10 generously (break out the big bowls!)

 

 

[mommato3boys]

Thanks Darlene, I have the Olive Garden's recipe for Toscana Soup and yours is totally different. So I adding yours to the back side of the card...Darlene's Toscana Soup....