Olive Garden's Toscana Soup (Easy)

Ingredients:


4 1/2 C chicken broth
1/2 C half and half (or cream, or milk)
2 medium russet potatoes or 5-6 red (I like red)
4 C chopped kale (I use the whole head)
1 pound spicy Italian turkey sausage (I used Scimeca's)
1/2 tsp salt
1/2 tsp crushed red pepper flakes

Instructions:

Combine stock and milk in saucepan, heat over medium heat. Cut lining off of sausage links (or use bulk), brown and drain. Add meat to soup, add remaining ingredients and simmer on low for about 2 hours. Serves 4.

Pimiento cheese burgers (medium) $10 per family

For the Pimiento cheese sauce--
2 oz. cream cheese
1/4 cup mayonnaise
1 cup sharp cheddar, shedded
Salt and pepper to taste
1 jar sliced pimientos (2 oz), drained

Burgers--
2 lbs ground chuck
salt and pepper
4 slices onion (1/4" thick)

Process the cream cheese, mayonnaise, cheddar, and seasonings for the pimiento cheese. add pimientos; pulse to combine.

Shape ground chuck into eight 4 oz portions on wax paper. press each portion into a 4" patty using a fork, then season with salt and pepper.

Top 4 patties with a slice of onion. cover with remaining patties, seal edges with a fork, and season again.

(Makes 4 patties)

Freezer Club:
I gave this to you fresh so you can decide whether you want to freeze it or not.

Grill burgers on an oiled grate for 4 minutes; flip and cook 2 more minutes.
Spoon 1/4 cup pimiento cheese on each burger; grill 2 minutes longer.

Serve burgers on kaiser rolls. (optional with bacon, tomatoes, and lettuce)