Friday, October 17, 2008

Toscana Soup (Olive Garden)

1 lb Italian sausage
4 medium baking potatoes, cut in half lengthwise
2 to 3 slices bacon, diced
3/4 cup onions, diced
1 medium to large clove garlic, minced
1 cup escarole, chopped or kale, cut in half, then sliced
2 Tbsp chicken base
3 cups water
1/2 cup whipping cream

Remove sausage from casings; brown in a skillet, breaking up, until cooked through. Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.


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