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Tuscany Soup

Pediatric Fitness

Tuscany Soup

(From Olive Garden, as printed in Wisconsin State Journal)

Ingredients
2 medium potatoes
2 small onions
¼ lb. spicy pork sausage
6 Tbsp. flour
4 cups chicken broth
½ cup milk
1 ½ cups fresh kale, remove rib and chop
Makes four servings
  • Cut unpeeled potato into ¼-inch thick slices
  • Cook potato and onion in just enough water to cover. Drain.
  • Brown sausage and drain fat; sprinkle flour over meat. Mix well. Add broth and cook until thick and smooth.
  • Add milk, potatoes, onion and kale. Heat through and until kale is wilted. Season with salt and pepper.