Description
A copycat Tuscan soup recipe captures the rich flavors of Olive Garden’s beloved dish. With hearty potatoes, fresh kale, and savory sausage simmered in a creamy broth, this comforting meal invites you to savor every spoonful.
Ingredients
Scale
- 4 slices bacon (cut into small pieces)
- 1 pound hot Italian sausage (ground or from links with casings taken off)
- 1 large yellow onion (chopped)
- 4 cloves garlic (minced)
- 4 cups chicken broth or stock
- 3 cups Russet potatoes (cut into cubes)
- Sea salt or kosher salt and fresh black pepper to taste
- 2 cups kale (packed loosely, in bite-sized pieces)
- 1 cup heavy cream or a can of evaporated milk (14 ounces)
- Parmesan cheese (grated, for serving)
Instructions
- Heat a large pot over medium heat. Cook bacon until crispy, then add sausage and break it apart. Once browned, drain most of the grease, leaving 1-2 tablespoons for sautéing onions.
- Push the sausage to the sides of the pot. Add diced onion to the center and sauté until soft and translucent. Add minced garlic and cook until fragrant.
- Pour in chicken broth and add chopped potatoes. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Simmer gently for about 20 minutes until potatoes are tender.
- Add kale and heavy cream or evaporated milk. Bring back to a gentle simmer. Taste and adjust seasoning if needed. Serve hot, topped with freshly grated Parmesan cheese and crusty bread on the side.
Notes
Saving this recipe for later is a smart move. Pinning it to your favorite board keeps it easily accessible whenever you’re ready to whip up something delicious.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
Nutrition
- Serving Size: 5
- Calories: 576
- Sugar: 2g
- Sodium: 1090mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 120mg