Tonight You Should Have Bob Evans’ Tuscany Potato Soup


Bob Evans’ Tuscany Potato Soup


  • 3 pound Bob Evans Italian sausage roll
  • 6 tablespoon olive oil
  • 3 medium onion, chopped
  • 1 1/2 teaspoon black pepper
  • 1 ½ teaspoon red pepper flakes
  • 3 can (48 ounces) chicken broth (sodium-free)
  • 3 package (6 ounces) precooked chicken strips cut into pieces
  • 3 package (20 ounces) Bob Evans refrigerated home fries potatoes
  • 3 tablespoon parsley, chopped
  • 3 bunch fresh kale, washed, chopped into pieces

  1. In a soup pot, crumble and brown sausage with olive oil over medium heat.
  2. Add onions and sauté for 3 to 4 minutes longer.
  3. Add salt, peppers, broth, chicken pieces, potatoes, and parsley.
  4. Bring to boil and immediately turn down to simmer.
  5. Simmer for 10 minutes add kale.
  6. Cover and simmer for an additional 10 minutes.
  7. Refrigerate leftovers.


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