Olive Garden Toscana Soup

Warm up your soul with this creamy and hearty Olive Garden Toscana Soup, a delightful homemade take on the restaurant favorite. Featuring savory Italian sausage, tender russet potatoes, and vibrant kale, all simmered in a rich broth infused with garlic, onions, and a splash of heavy cream, this soup is the ultimate comfort food. A sprinkle of optional red pepper flakes adds just the right amount of heat, while the low-sodium chicken broth keeps it perfectly balanced. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights or cozy weekend meals. Serve it with crusty bread or a crisp side salad for a restaurant-quality experience at home.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound Italian sausage
• 1 Yellow onion
• 4 Garlic cloves
• 4 medium Russet potatoes
• 6 cups Low-sodium chicken broth
• 1 cup Heavy cream
• 4 cups Kale
• 0.5 teaspoon Crushed red pepper flakes (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the olive oil and Italian sausage, breaking it into small pieces with a wooden spoon. Cook for 5-7 minutes, or until the sausage is browned and cooked through. Remove the sausage with a slotted spoon and set aside.

Step 2

In the same pot, add the diced yellow onion and sauté for 4-5 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Slice the russet potatoes into thin, even slices (about 1/4 inch thick). Add the sliced potatoes to the pot along with the cooked sausage, chicken broth, salt, and black pepper. Bring the mixture to a boil over medium-high heat.

Step 4

Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 5

While the soup is simmering, wash and trim the kale, removing tough stems and tearing the leaves into bite-sized pieces.

Step 6

Stir the heavy cream, kale, and red pepper flakes (if using) into the pot. Simmer for 5 minutes, or until the kale is wilted and tender.

Step 7

Taste the soup and adjust the seasoning with additional salt and pepper if necessary.

Step 8

Serve the Toscana soup hot with crusty bread or a side salad. Enjoy!

Nutrition Facts

Serving size	3069.6 grams (3069.6g)

Amount per serving	% Daily Value*
Calories	3238

Total Fat 217.60g	279%
Saturated Fat 91.90g	460%
Polyunsaturated Fat 24.50g
Cholesterol 603mg	201%
Sodium 6490mg	282%
Total Carbohydrate 188.20g	68%
Dietary Fiber 19.40g	69%
Total Sugars 26.20g
Protein 119.80g	240%

Vitamin D 181IU	907%
Calcium 462mg	36%
Iron 16mg	91%
Potassium 5872mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 15.0%

Carbs: 23.6%