Olive garden toscana soup
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Spicy sausage links |
| (12 links) | ||
| ¾ | cup | Diced onions |
| 1¼ | teaspoon | Minced garlic |
| 2 | tablespoons | Chicken base |
| 1 | quart | Water |
| 2 | eaches | Medium potatoes, cut in half |
| Lengthwise then cut into 1/4 | ||
| Inch slices | ||
| 2 | cups | Kale leaves, cut in half, |
| Then sliced | ||
| ⅓ | cup | Heavy whipping cream |
Directions
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into
½ inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute.
Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.
Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm protein, 18 gm fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium.
From Sonia Borges, guest relatins for Olive Garden Italian Restaurant.
Published 3/13/96 in the Minneapolis StarTribune Taste Section.