It was Sunday and I had not gone to the store. Both my pantry and fridge were bare and the weather was rainy and cold. I was really in the mood for some of Olive Garden's Tuscana Soup so I used what I had available and using a little creativity I created a nice soup for a cold rainy day that was not like the Tuscana soup but it satisfied my craving for something similar to it.

Ingredients

4 serv.

medium white potatoes↗3
peeled, sliced about 1/2 in. thick and quartered
green cabbage↗1⁄2 head
leaves sliced into long wide pieces
white onion↗1⁄2 cup
chopped
bell pepper↗1⁄4 cup
chopped
pork sausage↗1 lb
already seasoned (breakfast sausage ok)
regular sour cream↗1⁄4 cup
black pepper↗
garlic salt
chicken bouillon1 table spoon
chicken broth↗2 cups
(reserve 1/2 cup aside)
cilantro or parsley↗2 tablespoons
water↗1 - 1 1⁄2 cup

Step-by-step instructions

1
In a large pot on medium high, cook sausage, onion and bell pepper together. Once the sausage is cooked thru and crumbled, add the 1 1/2 cup chicken broth.
2
In a glass measuring cup, add the reserved 1/2 cup chicken broth and 1/4 cup sour cream. With a wisk, mix thoroughly until the sour cream is incorperated and there are no lumps. Add this mixture to the pot and give it a stir.
3
Add chicken bullion to pot. Add the garlic salt and pepper to taste. DO NOT over do it with garlic salt as the chicken bullion already has salt in it.
4
Add the cabbage to the the pot and about 1 cup of water (or atleast enough to barely cover the top of the cabbage).
5
Bring to a simmer and taste to check if more salt is needed.
6
Cook covered on medium for about 20-25 minutes or until both cabbage and potatoes are tender. Add the cilantro at the end of cooking.

Source: food.com

Original recipe ↗

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