Olive Garden Toscana Soup

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Title: Olive Garden Toscana Soup
Categories: Soups/stews
Yield: 5 Servings

1 1/2 c Spicy sausage links; 12 1 1/4 ts Minced garlic
-links 2 c Kale leaves, cut in half,
2 md Potatoes, cut in half -then slic
-lengthwise 2 tb Chicken base
Then cut into 1/4" slices 1 qt Water
3/4 c Onions, diced 1/3 c Heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake
for 25 minutes, or until done; cut into half lengthwise, then cut at an an
gle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until
onions are almost clear. Add garlic and cook an additional 1 minute. Add c
hicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and
cream. Simmer 4 minutes and serve.

Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm protein, 18 gm
fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium.

From Sonia Borges, guest relations for Olive Garden Italian Restaurant.

Published 3/13/96 in the Minneapolis StarTribune Taste Section.

From the recipe files of Carole Walberg

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Contributor: The Olive Garden Preparation Time: 0:00

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