Olive Garden Tuscan Soup
A delightful, creamy Tuscan soup made with Italian sausage, tender potatoes, and fresh kale, perfect for cozy evenings or family meals.
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.
Notes
Storage: Let the soup 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. You can also freeze it, but add cream when reheating for the best texture.
