Recipe by Ken Miller
"Potato and sausage soup served at a certain famous restaurant."
Watch video tips and tricks
spicy pork sausage, sliced
1 1/4 teaspoons
chicken soup base
potatoes, halved and sliced
Wow! Amazing! Having worked at the OG I made a few minute changes. I added 1 tbs of crushed red pepper, salt & pepper to taste, a little cornstarch and water to thicken it up, mashed a few of the potatoes, and added freshly grated parmesan cheese. (Though I like my toscana a little thick, I don't recommend this if you like it thin.)
I found this soup quite bland. If I ever make it again I will make it with chicken broth and not water, in order to add some flavour. I used some of the tips that people suggested but it only made a small difference.
This soup is awesome but only 4 stars for me because it should be made with spicy ground sausage, it should have a lot more potatoes, and the broth is a little thin compared to OG's. I worked at OG for a long time and the kale is added when the pan is refilled and served immediately. The longer it sits, the more the kale softens up, but most days it doesn't get to sit for very long. Next time I will add more potatoes and try to figure out how to thicken it just a bit more, maybe whisk a little cornstarch into the broth before adding other ingredients. Oh yeah, I tripled this recipe and used 2 packages of ground sausage, 1 lb. each, and I used all chicken broth, taste was wonderful!!!
I Really loved this recipe. I used to work at the OG for quite some time and this recipe is easy to follow and tastes even better than theirs! I just used crumbled sausage, added red pepper flakes and more potatoes and kale.
Very good approximation of the Olive Garden recipe, with the exception that I used bulk italian sausage instead of pork sausage links. I also took the advice of the other reviewer, added red pepper flakes, salt and pepper, and a little corn starch for thickening. I also used 2 C chicken broth and 2 C water instead of the 2 T chicken broth and 4 C water. I also used 1/2 C cream instead of 1/3.
This recipe must have an error; 2 TB. chicken broth? I think it should say CHICKEN BASE! That's what I used. I used 1 pound ground hot sausage, drained. I have even doubled the recipe and 1 pound of sausage was fine too. I have started steaming the kale (I like extra) separately to get my perfect texture (pile ripped leaves in pot, add 1 inch water, and steam until tender but still somewhat firm). A bit less water suits me better too. This was very good, thanks =)
I didn't have enough italian sausage on hand so I added chicken and it was amazingly good! My daughter said it was her favorite soup and evn my husband, who hates anything green, raved about how good it was. I garnished it with fresh parmesean and diced tomato and served with crusty bread. Will be making this soup again and again, thanks for sharing!!
is recipes was so good. i eat the one from og offten and the one i made at home was better. i could add more kale like i like. i used jimmy dean hot sausage and made little balls and boiled them then i sauted them with the onions and garlic umum good. sprinkle parmasen cheese and instead of salt i use garlic salt and fresh ground pepper to top. hope you will enjoy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 271
** Calories from Fat: 195
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A rich soup made with sausage, potatoes, fresh spinach, and cream.
See how to make hearty split pea soup from scratch.
A hearty winter soup with potatoes, Cheddar, and bacon.