Toscana Soup Recipe
A creamy potato soup with our Italian sausage, cannellini beans, kale, capicola bits and more deliciousness. For $2, make it Au Gratin with a slice of our garlic toast on top and melted mozzarella.
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Ingredients
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Base Ingredients
Add-ins
Method
Preparation
- 1
Cook the Sausage
In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
- 2
- 3
Add Potatoes and Broth
Stir in the diced potatoes, chicken broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Finishing the Soup
- 4
Blend the Soup
Using an immersion blender, blend the soup until creamy and smooth. Alternatively, you can carefully transfer to a blender in batches.
- 5
Add Cream and Beans
Stir in the heavy cream and cannellini beans. Cook for an additional 5 minutes, allowing the flavors to meld.
- 6
Incorporate Kale and Capicola
Add the chopped kale and diced capicola. Cook for another 5 minutes until the kale is wilted and tender.
Au Gratin Option
- 7
- 8
Bake
Place the bowls on a baking sheet and bake for 10-15 minutes, or until the cheese is melted and bubbly.
