This soup is meaty, hearty and packed full of flavour. Spicy pork sausages are baked, sliced and simmered with potatoes and kale in a creamy soup base.
Wow! Amazing! Having worked at the OG I made a few minute changes. I added 1 tbs of crushed red pepper, salt & pepper to taste, a little cornstarch and water to thicken it up, mashed a few of the potatoes, and added freshly grated parmesan cheese. (Though I like my toscana a little thick, I don't recommend this if you like it thin.) - 17 Jan 2005 (Review from Allrecipes US | Canada)
This soup is awesome but only 4 stars for me because it should be made with spicy ground sausage, it should have a lot more potatoes, and the broth is a little thin compared to OG's. I worked at OG for a long time and the kale is added when the pan is refilled and served immediately. The longer it sits, the more the kale softens up, but most days it doesn't get to sit for very long. Next time I will add more potatoes and try to figure out how to thicken it just a bit more, maybe whisk a little cornstarch into the broth before adding other ingredients. Oh yeah, I tripled this recipe and used 2 packages of ground sausage, 1 lb. each, and I used all chicken broth, taste was wonderful!!! - 13 Sep 2007 (Review from Allrecipes US | Canada)
I Really loved this recipe. I used to work at the OG for quite some time and this recipe is easy to follow and tastes even better than theirs! I just used crumbled sausage, added red pepper flakes and more potatoes and kale. - 01 Jan 2007 (Review from Allrecipes US | Canada)