Although the weather has been warm lately, this recipe for Toscana Soup is something that when I crave, I just have to have! Soups are perfect of Great Everyday Meals because most recipes call for the most inexpensive and simple ingredients. This recipe is no exception.
Using nothing more than everyday aromatics, crumbled Italian sausage, red potatoes, kale and a couple simple spices, this soup recipe is something everyone must know how to make!
This recipe for Toscana Soup is my version of the soup popularized by an Americanized Italian restaurant chain.
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1) Chop 3 cloves of garlic and mix with 1 stick of unsalted butter in a bowl.
2) Chop the parsley and mix with garlic mixture. Add 1/2 teaspoon salt, some pepper and mix them together.
3) Take the French bread loaf and cut into half. Spread the prepared garlic-parsley mixture on the bread. Keep the bread on a baking tray and put in the oven for 10 minutes.
4) Heat a large pot to medium heat with olive oil.
5) Sauté the onions and garlic for a few minutes until the onions have softened and become translucent.
6) Add the Italian seasoning and red pepper flakes and sauté for another 1-2 minutes.
7) Add the Italian sausage and break them a part to pieces with a wooden spoon. Add the salt and continue to brown until all liquid has evaporated, then add the diced red potatoes. Sauté for another 2-3 minutes.
8) Slowly add the chicken stock and scrape the bottom of the pot. Bring to a boil. Once brought to a boil, bring down the heat to medium-low and cook, covered for 30-40 minutes to let the flavors meld together. Taste for seasoning and adjust. Add the pasta and cook until al dente.
9) Add the roughly chopped kale and cook for at least 5-8 minutes.
10) Serve in bowl and add a tablespoon of cream and top with Parmesan cheese. Serve the soup with crispy garlic bread.