Recipe by MARBALET
"Italian Tuscan sausage soup."
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1 (16 ounce) package
potatoes, cut into 1/4-inch slices
1 1/2 teaspoons
kale - washed, dried, and shredded
chicken bouillon powder
heavy whipping cream
Great flavor. I'm a health nut so I doubled up on the kale and only used half the sausage as some have suggested. I also replaced the full-fat sausage with turkey kielbasa, which still gives great flavor. I used canned white Northern beans instead of potatoes since I was in a hurry. If you want the creaminess in the soup without all the fat, blend a drained can of Northern white beans with chicken broth (to the consistency you want)instead of the cream. I used chicken broth instead of the water(the brand Imagine has a boxed broth that costs the same as a can for the amount -- it's the best broth I've tasted). Also, you can get the same great flavor with only three or four pieces of bacon.
I'm giving this soup a 3 only because it inspired me to develop my own recipe for a similar soup. I’d give it a one making it following the directions exactly as given. I made the recipe following the recipe and found the package smoked sausage inappropriate for an Italian soup. It was too salty using the bouillon powder and there wasn’t enough broth. The soup was also way too meaty and the sausage was very tough. Here is my variation of this soup.
1 lb. hot Italian sausage, loose
4 potatoes, cut into ¼ inch slices
1 cup chopped onion
8 slices bacon, crispy
2 teaspoons minced garlic
2½ (packed) cups kale, washed, dried, and shredded
3 (14.5 oz.) cans chicken broth
½ cup heavy whipping cream
fresh ground black pepper to taste
1. Brown sausage in dutch oven, drain
2. In a griddle cook bacon until crispy, reserving grease, crumble, and set aside. In just enough bacon grease, about one tablespoon, sauté onions until almost clear.
3. Add garlic to the onions and sauté an additional 1 minute. Add chicken broth, potatoes, and sausage. Simmer until potatoes are cooked, about 45 minutes.
4. Add crumbled bacon, kale, cream, and fresh ground black pepper. Simmer 5 minutes and serve.
After taking the advice of several other reviewers, I think this is one of the very best soups that I have ever tried!
I substituted chicken broth for the boullion cubes and water, used 5 red potatoes with the skin on, instead of 2, used 1/2 lb. Italian sausage browned instead of baked, and substituted spinach for the kale, as I'm not a huge fan of the kale in Olive Garden's version. WOW! Delicious! I took this to a gathering and everyone wanted the recipe! I definitely recommend giving this one a try!
This was fantastic, and quite possibly better than the original. Instead of smoked sausage, I used bulk Italian sausage and pre browned it in a skillet before adding in. I also upped the water to 1 1/2 Q and found that the sausage added to the flavor just fine. I also dropped the cream to 1/2 C instad of 1/3. Finally, I find using a thick smokehouse bacon to be the best for this recipe.
Good soup. I do however like it better with ground italian sausage (which I brown, not bake). when I add the sausage to the soup I also like to give a sprinkle of crushed red pepper for an extra kick. Thanks Holly :)
My family and I absolutely love this recipe. It's rich and flavorful and closely matches the soup served at the Olive Garden. We use only Maggi boullion, which delivers an authentic taste. Easy to make in a fraction of the time called for, if you prepare.
WOW! This was so good. I dont really like the soup at the Olive Garden but my boyfriend has been asking me to make it for the longest time. I found this recipe and thought id try it. I loved it. It wasnt hard to make and it was delicious. I didnt change much except i used spicy sausage and spinich, not smoked sausage and kale. I also added some fresh ground pepper. Mmm, so good. Going to make it again very soon!
Only reason this did not make 5 stars is because it was too salty...I will try again and adjust. But it was sooo yummy other than that.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 307
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