Olive Garden Toscana Soup
Warm up your soul with this creamy and hearty Olive Garden Toscana Soup, a delightful homemade take on the restaurant favorite. Featuring savory Italian sausage, tender russet potatoes, and vibrant kale, all simmered in a rich broth infused with garlic, onions, and a splash of heavy cream, this soup is the ultimate comfort food. A sprinkle of optional red pepper flakes adds just the right amount of heat, while the low-sodium chicken broth keeps it perfectly balanced. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights or cozy weekend meals. Serve it with crusty bread or a crisp side salad for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 1 Yellow onion
- 4 Garlic cloves
- 4 medium Russet potatoes
- 6 cups Low-sodium chicken broth
- 1 cup Heavy cream
- 4 cups Kale
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and Italian sausage, breaking it into small pieces with a wooden spoon. Cook for 5-7 minutes, or until the sausage is browned and cooked through. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced yellow onion and sauté for 4-5 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Slice the russet potatoes into thin, even slices (about 1/4 inch thick). Add the sliced potatoes to the pot along with the cooked sausage, chicken broth, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
While the soup is simmering, wash and trim the kale, removing tough stems and tearing the leaves into bite-sized pieces.
Stir the heavy cream, kale, and red pepper flakes (if using) into the pot. Simmer for 5 minutes, or until the kale is wilted and tender.
Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
Serve the Toscana soup hot with crusty bread or a side salad. Enjoy!
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 24.5 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 6490 mg | 282% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 26.2 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 462 mg | 36% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5872 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
