A copycat Tuscan soup recipe just like Olive Garden’s! At least that’s what I’ve heard. Being that I’ve only eaten there once I don’t know for sure. When you’ve been eating homemade Italian food all of your life it’s hard to get excited over their food.
Now I’m thinking they deserve a second chance. This delectable soup easily earned a top spot on my ‘favorite soups’ list! That’s pretty serious. Being the soup lover I am.
Simple ingredients turn into something sensational! Crispy bacon and spicy Italian sausage give it tremendous flavor. Meaty potatoes and fresh kale round it out to make a completely balanced meal. With a finish of heavy cream it has an air of indulgence to it.
Serve with a sprinkle of Parmesan cheese and a wedge of crusty bread for a hearty, inspired and satisfying meal!
Ingredients
Instructions
- 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.
- Push the sausage to the edges of the pot and add onion to center - saute until translucent then add garlic and saute until fragrant.
- 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.
- 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.
Notes
Adapted from Tuscan Recipes
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.
OMG. This is so delicious. I am typing in between spoonfuls. The weird thing about this moment is that I’ve been looking for a copycat recipe for this soup for ages. I found it yesterday. Made it today. IN LOVE. Thank you!
Thank-you Blair! That makes me over-the-moon happy! It’s a huge favorite in my house too!
Made this last night and it was SUPER fantastic. I wouldn’t change a thing!
Thanks Chelsea! Great to hear!
Just FYI – Olive Garden uses grated Romano cheese rather than parmesan. It’s similar but has a little stronger flavor, which enhances the flavors in the soup in my opinion.
What if you can’t get kale. Are there any suggestions to replace the kale? Looking forward to trying this, but in a town with two grocery stores I have never seen kale in the produce department. I will grow it next year, but don’t want to wait that long to try the soup.
Hi Barb! You can use spinach or swiss chard! It will be every bit as delicious!
I always use cabbage in mine. It’s great.
A tip that works, and I forgot to mention. If you do not have any cream, and hate evaporated milk as much as I do, try using non dairy creamer- like Cremora. I use it in soups all the time and nobody knows the difference! No bad taste and you’d swear it was cream!
How much non dairy creamer do you use in place of the cream?
HI SHIRLEY, I DON’T EVEN MEASURE. I JUST POUR SOME IN, STIR, AND IF IT LOOKS LIKE IT HAD CREAM ADDED, I TASTE. YOU CAN FIGURE HOW MUCH SHOULD BE ADDED TO A CUP OF COFFEE AND THEN ADD THAT AMOUNT PER CUPFUL OF LIQUID IN YOUR SOUP. BUT, IT DOESN’T HAVE TO BE EXACT. JUST ADD, STIR, WHEN IT LOOKS RIGHT, TASTE AND THEN DON’T TELL ANYBODY AND THEY WILL THINK IT IS CREAM.