This week's recipe is submitted by Tina Hartzler of Minonk.

Italian Toscana Soup

2 3/4 cups chicken broth
1/4 cup heavy cream
1 med. russet potato
2 cups chopped kale
1/2 lb spicy Italian sausage
1/4 tsp salt

Combine cream and broth in saucepan over medium heat. Slice unpeeled potatoes into 1/4 inch slices, then quarter slices and add them to soup. Add kale. Grill or saute sausage. When cooked, drained and cooled, cut sausage at an angle into 1/2 inch pieces. Add sausage to soup. Add salt and let simmer for 2 hours. Stir occasionally.

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