Tuscan Soup from The Olive Garden

I love the Olive Garden's Tuscan Soup. It's made with some of my favorite things - Italian Sausage and potatoes, plus it has kale and garlic.

I had to go without this soup for a while when I moved to podunk-ville some years ago but then I found a recipe for it online! I've been enjoying this soup at home since but I did have to make a few changes to the original recipe.

I added a lot more garlic and took out some of the crushed red pepper (I have a tender tongue), and I add the kale ten minutes before I serve it not just before as the original recipe called for. Plus I cut the potatoes into bite size pieces to cook faster:


1 lb ground Italian sausage
1 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
5 Cloves Garlic, crushed and chopped
8 cups water
2 cups chicken or veggie broth
4 cubes of chicken or veggie bouillon
1 cup heavy cream
4 Large Russet potatoes, diced bite size
1/2 of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot, then drain the excess fat.
In the same pan, sauté bacon, onions and garlic until the onions are soft and the bacon fat is rendered.
Add the chicken broth, water and bouillon to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until fork tender about 45 minutes (depending on the size of the potato pieces.)
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale ten minutes before serving or it will be chewy.

Serve with a nice loaf of warm french bread and enjoy.

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