Toscana Soup
Avg. rating 5 from 2 votes.Recipe Information
Ingredients
Directions
In a large soup pot, heat chicken stock. Add Italian sausage links and simmer until firm. Remove from pot and reserve.
Scrub potatoes, cut in half lengthwise, then in thick slices. Add potatoes to pot, season with salt and pepper, and simmer until almost tender - about 20 minutes.
Meanwhile, remove casings from sausage if desired. Slice sausage in rounds. Remove hard ribs from kale and cut into slices.
When potatoes are almost tender, add sausage and kale. Simmer gently about 5 - 10 minutes until kale is wilted and sausage is cooked through. Add additional chicken stock or water if there is not enough liquid to cover once the kale wilts. Adjust seasonings. Serve hot with optional grated Romano cheese as a garnish.
Notes
Copyright © 2002 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.