Italian Tuscan Soup


1 pound spicy sausage - (abt 1 lb)
1 slc bacon diced 1/4" pieces
3/4 cup onions in ⅛" dice
1 1/4 teaspoons minced garlic
1 quart rich chicken stock
ounce (or 1 fluid chicken base mixed with 1 quart water)
2 mediums potatoes halved lengthwise,
then cut into 1/4" slices
2 cups cavallo greens or kale cut in half,
then sliced into 1/16" strips


Place the sausage on a baking sheet and lightly prick the skins. Bake in a 300-degree oven for 15 minutes, or until well done. Cut in half lengthwise, then slice. Measure 1 1/2 cups.
Place bacon and onions in a 3- to 4-quart saucepan and cook over medium heat until the onions are almost clear. Add the garlic and cook 1 more minute.
Add the chicken stock and potatoes. Bring to a boil. Reduce heat to simmer and cook 15 minutes.
Add the sausage, greens and whipping cream and simmer 5 more minutes before serving.




When a reader asked for the Olive Garden's recipe for Tuscan Soup, we replied that the chain no longer provided recipes to Cook's Corner, and readers supplied a homemade version. Now we have the authentic recipe, thanks to L. Brain of the Olive Garden's corporate office.


6.0 servings


Thursday, December 10, 2009 - 1:45am


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