olive gardens creamy Tuscan soup


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Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Ingredients
  2. 4 slices bacon, cut into a small dice
  3. 1 pound hot Italian sausage, ground or links with casings removed
  4. 1 large yellow onion, diced
  5. 4 cloves garlic, minced
  6. 4 cups (32 ounces) chicken broth or stock
  7. 3 cups Russet potatoes, cubed
  8. sea or kosher salt and fresh black pepper
  9. 2 loose packed cups kale, in bite size pieces
  10. 1 cup heavy cream or 14 ounce can evaporated milk
  11. Parmesan cheese, grated, for serving
  12. Instructions
  13. In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute the onion.
  14. Push the sausage to the edges of the pot and add onion to center - saute until translucent then add garlic and saute until fragrant.
  15. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.
  16. Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed. Serve with Parmesan cheese and crusty bread.


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