Tuscan Soup a La Olive Garden
Warm up with a bowl of hearty and flavorful Tuscan Soup a La Olive Garden, a rich and comforting dish brimming with the rustic flavors of Italy. This easy-to-make soup features savory Italian sausage, crispy bacon, tender russet potatoes, and vibrant kale, all simmered in a creamy chicken broth infused with garlic and a hint of crushed red pepper flakes for subtle heat. Finished with a swirl of heavy cream, this soup delivers a velvety texture that pairs perfectly with crusty bread for dipping. Ready in under an hour and packed with satisfying ingredients, this recipe is a go-to for cozy weeknight dinners or when you're craving the taste of Olive Garden at home. Whether you're looking for a comforting main course or a hearty appetizer, this Tuscan-inspired soup is sure to delight!
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 4 strips Bacon
- 1 medium (diced) Yellow onion
- 3 (minced) Garlic cloves
- 6 cups Chicken broth
- 3 medium (thinly sliced) Russet potatoes
- 3 cups (chopped) Kale
- 1 cup Heavy cream
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
In the same pot, add the bacon strips and cook until crispy. Remove the bacon, crumble, and set aside, leaving about 1-2 tablespoons of bacon grease in the pot.
Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer. Add the thinly sliced potatoes to the pot and cook until tender, about 10-15 minutes.
Stir in the cooked sausage, crumbled bacon, crushed red pepper flakes, salt, and black pepper. Adjust seasoning to taste.
Add the chopped kale to the pot and cook for 2-3 minutes until it is wilted and tender.
Slowly stir in the heavy cream and cook for an additional 2-3 minutes, making sure it is heated through but not boiling.
Serve the soup hot with crusty bread or a side salad for a comforting meal.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 989 mg | 21% | |
*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.
