A copycat Tuscan soup recipe just like Olive Gardens! 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!
- 4 slices bacon, cut into a small dice
- 1 pound hot Italian sausage, ground or links with casings removed
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups (32 ounces) chicken broth or stock
- 3 cups Russet potatoes, cubed
- sea or kosher salt and fresh black pepper
- 2 loose packed cups kale, in
- 1 cup heavy cream or 14
- Parmesan cheese, grated, for serving
- In a large soup pot or
sauce pancook 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 ¾ teaspoon salt and ¼ teaspoon pepper, simmer for about 20
minuteor 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.
Copyright ©2008 - 2017 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Originally published in Nov. 2010.