Toscana Soup Recipe - Allrecipes.com
Toscana Soup Recipe
  • READY IN hrs

Toscana Soup

Recipe by  

"Potato and sausage soup served at a certain famous restaurant."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
  3. Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
  4. Stir in broth, water and potatoes; simmer 15 minutes.
  5. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 17, 2005

Wow! Amazing! Having worked at the OG I made a few minute changes. I added 1 tbs of crushed red pepper, salt & pepper to taste, a little cornstarch and water to thicken it up, mashed a few of the potatoes, and added freshly grated parmesan cheese. (Though I like my toscana a little thick, I don't recommend this if you like it thin.)

 
Most Helpful Critical Review
Mar 16, 2011

I found this soup quite bland. If I ever make it again I will make it with chicken broth and not water, in order to add some flavour. I used some of the tips that people suggested but it only made a small difference.

 
Sep 13, 2007

This soup is awesome but only 4 stars for me because it should be made with spicy ground sausage, it should have a lot more potatoes, and the broth is a little thin compared to OG's. I worked at OG for a long time and the kale is added when the pan is refilled and served immediately. The longer it sits, the more the kale softens up, but most days it doesn't get to sit for very long. Next time I will add more potatoes and try to figure out how to thicken it just a bit more, maybe whisk a little cornstarch into the broth before adding other ingredients. Oh yeah, I tripled this recipe and used 2 packages of ground sausage, 1 lb. each, and I used all chicken broth, taste was wonderful!!!

 
Jan 01, 2007

I Really loved this recipe. I used to work at the OG for quite some time and this recipe is easy to follow and tastes even better than theirs! I just used crumbled sausage, added red pepper flakes and more potatoes and kale.

 
Nov 01, 2005

Very good approximation of the Olive Garden recipe, with the exception that I used bulk italian sausage instead of pork sausage links. I also took the advice of the other reviewer, added red pepper flakes, salt and pepper, and a little corn starch for thickening. I also used 2 C chicken broth and 2 C water instead of the 2 T chicken broth and 4 C water. I also used 1/2 C cream instead of 1/3.

 
Nov 19, 2009

This recipe must have an error; 2 TB. chicken broth? I think it should say CHICKEN BASE! That's what I used. I used 1 pound ground hot sausage, drained. I have even doubled the recipe and 1 pound of sausage was fine too. I have started steaming the kale (I like extra) separately to get my perfect texture (pile ripped leaves in pot, add 1 inch water, and steam until tender but still somewhat firm). A bit less water suits me better too. This was very good, thanks =)

 
Mar 04, 2008

I didn't have enough italian sausage on hand so I added chicken and it was amazingly good! My daughter said it was her favorite soup and evn my husband, who hates anything green, raved about how good it was. I garnished it with fresh parmesean and diced tomato and served with crusty bread. Will be making this soup again and again, thanks for sharing!!

 
Dec 28, 2007

is recipes was so good. i eat the one from og offten and the one i made at home was better. i could add more kale like i like. i used jimmy dean hot sausage and made little balls and boiled them then i sauted them with the onions and garlic umum good. sprinkle parmasen cheese and instead of salt i use garlic salt and fresh ground pepper to top. hope you will enjoy.

 

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 1216 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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