Make your own savory Italian Tuscan soup at home using this easy Olive Garden Copycat Toscana Soup Recipe!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Entree
Cuisine: Italian
Servings: 8
Author: Sarah
Ingredients
1.5lbMild Italian Sausage{Hot can be substituted for additional spice}
1Medium White Oniondiced
6-8Medium Potatoeswashed and diced with skin on
6-8cupsChicken Broth
6cupschopped fresh Kale
3cupsHeavy Cream
¾tsp.Salt
¾tsp.Black Pepper
Optional: ½ tsp. Red Pepper Flakes {if you want to spice it up}
Instructions
Add the sausage and diced onion to a large soup pot.
On Medium heat, brown the sausage and onion. {I like to let mine get a little “crisp” around the edges, it seems to hold together better in the soup.}
Once the meat is cooked, drain the grease and set sausage aside.
Turn heat off on the stove, allowing the pot to cool.
Using the pot you just cooked the Sausage in, add Diced Potatoes, Chicken Broth, Salt, Pepper, {optional Pepper Flakes}, and Heavy Cream. {make sure to add the Cream to the pot while the broth is still cool, if you add it to a boiling pot the cream will curdle}
Now add the drained, cooked Sausage back to the pot, stir well, and turn stove back on to Medium heat.
Slowly bring to a boil over medium heat, stirring every few minutes so you do not scald the cream.
Once it comes to a boil turn down to medium / low heat so it can simmer for 20 minutes.
While your soup in simmering, wash your Kale very well, it has lots of green leaves for dirt to hide in.
Once you have washed it, take off the stock, it is not very good for eating. You just want the Kale leaf. Then chop the kale into small bite sized pieces.
Once the soup has been simmering for 20 min, add chopped Kale, cover, and simmer another 30 mins.
Top with a little bit of grated cheese, and enjoy!