Olive Garden Tuscan Soup: A Hearty Comfort in No Time
Short introduction
Olive Garden Tuscan Soup is a delightful, creamy dish brimming with wholesome ingredients. This comforting soup combines Italian sausage, tender potatoes, and fresh kale, making it perfect for cozy evenings or family meals. With its rich flavors and nourishing components, it’s no wonder this recipe has gained a dedicated following.
Why you’ll love it
This Tuscan Soup is not only delicious but also offers numerous benefits. It’s packed with protein from the Italian sausage and essential vitamins and minerals from the veggies. The creamy texture makes it incredibly satisfying, while the red pepper flakes add just the right amount of spice. Perfect as a starter or a main course, this soup warms you up and delights your taste buds, ultimately making it a family favorite.
Ingredients
To make Olive Garden Tuscan Soup, you will need:
- 1 lb Italian sausage (mild or spicy, according to preference)
- 5 medium potatoes (diced, about 1.5 lbs)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 2 cups kale (chopped, about 1 bunch)
- 1 cup heavy cream
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Olive oil (for sautéing)
Substitutions & key variations
If you want to make this recipe your own or work with what you have at home, here are some substitutions and variations:
- Sausage: You can use ground turkey or chicken for a lighter version or omit it for a vegetarian option.
- Potatoes: Russet or Yukon Gold potatoes are great, but you can also try sweet potatoes for a different flavor.
- Kale: If kale isn’t your favorite, feel free to use spinach or Swiss chard.
- Cream: For a lower-fat alternative, substitute half-and-half or whole milk for the heavy cream.
Step-by-step
Step 1: Cook the sausage
In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat if necessary.
Step 2: Add onions and garlic
Add the diced onion to the pot and cook for an additional 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Add potatoes and broth
Next, add the diced potatoes to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender.
Step 4: Add kale and seasonings
Once the potatoes are cooked, stir in the kale and red pepper flakes. Cook for another 5 minutes until the kale is wilted.
Step 5: Combine with cream
Pour in the heavy cream and stir to combine. Season the soup with salt and black pepper to taste. Heat through for an additional 2-3 minutes, then remove from heat.
Step 6: Serve
Serve the soup hot, garnished with extra red pepper flakes if desired.
Success tips
- Cooking temperature: Ensure that you cook the sausage thoroughly by maintaining the skillet over medium heat.
- Texture: For a thick soup, avoid overcooking the potatoes; they should be tender but not mushy.
- Common mistakes: Avoid skipping the seasoning step; it enhances the overall flavor of the soup tremendously.
How to serve
Olive Garden Tuscan Soup can be served straight from the pot into bowls. You can garnish with shredded Parmesan cheese or additional red pepper flakes for added flavor. It pairs beautifully with fresh bread or a light salad, making it a complete meal.
Storage & reheating
To store your Tuscan Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. To reheat, pour the soup into a pot over low to medium heat, stirring occasionally until warmed through.
Frequently Asked Questions
1. Can I freeze Olive Garden Tuscan Soup?
Yes, you can freeze the soup. However, the cream may change texture when frozen, so it’s best to add it when reheating.
2. Can I add more vegetables?
Absolutely! Feel free to add vegetables like carrots or celery for extra nutrition and flavor.
3. How spicy is this soup?
The spice level can be adjusted by varying the amount of red pepper flakes according to your preference.
Nutrition notes / equivalents
While not the primary focus of this recipe, each serving of Tuscan Soup provides a good balance of protein, healthy fats, and carbohydrates, along with ample vitamins and minerals from the greens and potatoes.
Conclusion
Olive Garden Tuscan Soup is a heartwarming dish that brings comfort for any season. Its rich flavors and nourishing ingredients make it a go-to recipe for family gatherings or weeknight dinners. Try this easy recipe and enjoy a bowl of warmth today!
Links to related recipes
- Creamy Tomato Basil Soup
- Chicken and Rice Soup
- Vegetable Minestrone Soup
- Zuppa Toscana (another beloved Italian soup)
Olive Garden Tuscan Soup
Ingredients
Main Ingredients
- 1 lb Italian sausage (mild or spicy, according to preference)
- 5 medium potatoes (diced, about 1.5 lbs)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 2 cups kale (chopped, about 1 bunch)
- 1 cup heavy cream
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Olive oil (for sautéing)
Instructions
Cooking the Sausage
- In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat if necessary.
Adding Aromatics
- Add the diced onion to the pot and cook for an additional 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
Adding Potatoes and Broth
- Add the diced potatoes to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender.
Adding Kale and Seasonings
- Once the potatoes are cooked, stir in the kale and red pepper flakes. Cook for another 5 minutes until the kale is wilted.
Combining with Cream
- Pour in the heavy cream and stir to combine. Season the soup with salt and black pepper to taste. Heat through for an additional 2-3 minutes, then remove from heat.
Serving
- Serve the soup hot, garnished with extra red pepper flakes if desired.