Olive Garden Tuscan Soup
Olive Garden's Tuscan Soup is a comforting and hearty dish made with Italian sausage, russet potatoes, fresh kale, and a creamy broth. The flavors are balanced with savory sausage, creamy textures from the heavy cream, and a slight bitterness from the kale, making it a satisfying and warm meal perfect for any occasion. Whether you're recreating the famous restaurant dish or looking for a cozy homemade soup, this recipe is sure to become a new favorite.
Equipment
- 1 large pot (6-quart) – for simmering the soup
- 1 sharp knife – for chopping ingredients
- 1 cutting board – for prepping vegetables and sausage
- 1 stirring spoon – for mixing and stirring the soup
- 1 ladle – for serving the soup
- 1 can opener (optional) – if using canned broth
Ingredients
- 1 pound Italian sausage sweet or spicy
- 4 large russet potatoes peeled and diced
- 4 cups chicken broth
- 2 cups heavy cream
- 4 cups fresh kale chopped (remove stems)
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon crushed red pepper flakes optional
- Salt to taste
- Black pepper to taste
- Freshly grated Parmesan cheese optional, for garnish
Instructions
Prepare the ingredients:
- Chop the potatoes into bite-sized pieces, wash and chop the kale, dice the onion, and mince the garlic. Remove the casing from the sausage if using sausage links.
Cook the sausage:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon. This will take about 5-7 minutes. Once fully cooked, remove the sausage from the pot and set it aside.
Sauté the onion and garlic:
- In the same pot, add the chopped onion and sauté for about 3 minutes, until softened. Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Simmer the soup:
- Add the chicken broth to the pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and add the diced potatoes. Let the potatoes cook for 10-15 minutes, or until tender.
Add cream and kale:
- Once the potatoes are cooked through, pour in the heavy cream and stir to combine. Add the chopped kale and let it simmer for an additional 5 minutes, allowing the kale to wilt and soften.
Season the soup:
- Add the dried thyme, rosemary, and crushed red pepper flakes (if using). Taste the soup and adjust with salt and pepper as needed. Stir in the cooked sausage and let the soup simmer for another 5 minutes to combine all the flavors.
Serve:
- Ladle the soup into bowls, and top with freshly grated Parmesan cheese if desired. Serve immediately with crusty bread or a side salad.
Notes
- Make Ahead: This soup can be made ahead and stored in the fridge for up to 3 days. The flavors will deepen as it sits, making it even better the next day!
- Freezing: If you plan to freeze the soup, it’s best to freeze it without the cream and kale. Add the cream and kale after reheating. You can store it for up to 3 months.
- Substitutions:
- Sausage: You can substitute the pork sausage with turkey sausage or a plant-based alternative.
- Cream: For a lighter version, use half-and-half or whole milk in place of heavy cream.
- Greens: Kale can be replaced with spinach or Swiss chard.