Combine the stock and cream in a soup pot over medium heat. Slice the unpeeled potato into ¼ inch slices, then quarter the slices and add them to the soup.
Add the Kale. Grill or sauté the sausage. When cooked, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup. Add the spices and let the soup simmer for about 1 hour. Stir occasionally.
Originally Submitted
5/21/2009
0 Out of 5 from
0 reviews
You can add this Toscana Soup recipe to your own private DesktopCookbook.
