My Tuscan Potato Soup

By doroalry

This is a combination of 3 spicy sausage soups I found on this website. I love the tuscana soup at the Olive Garden Restaurant and wanted to try to create something similar. I think this is pretty close.

Ingredients

• 3 medium potatoes, cubed
• 1 cup onion, diced
• 3 cloves of garlic, minced
• 1 stalk of celery, diced
• 1 carrot, peeled and finely diced
• 1-2 cups Kale, cut small and tough stems removed
• 1 pound Spicy Italian sausage
• 2 pints chicken stock
• 4-5 cups water
• 1/2 tsp thyme
• 1/2-1 tsp cilantro
• 1-1 1/2 cups skim milk

Preparation

Step 1

1. Break up the sausage and brown over medium high heat.
3. Meanwhile, scrub and dice your potatoes, and add to the crock pot.
4. Check and stir your sausage.
5. Dice your carrot, celery, and onion. Set aside.
6. Add your chicken stock and water to the crock. (I use the broth/stock left over from making a crockpot chicken.)
7. Add the garlic to the crock.
8. Your sausage should be done by now, so spoon it out into a colander and rinse thoroughly with very hot water.
9. Return the skillet with the sausage grease to the stovetop and add your carrot, onion, and celery mixture. Add a little olive oil if not enough grease left to saute.
10. Saute this on medium for approximately 5 minutes or until onion becomes translucent.
11. Add the vegetables to the crock and stir well.
12. Add the thyme, cilantro, kale, and milk.
13. Cook on high for 4 hours or low for 8 (until the potatoes are tender).

(this can also be made in a large soup pot following same directions, minus crockpot. Bring to boil and then simmer on low for 1 hour to blend flavors.)