Tuscan Soup a La Olive Garden

Warm up with a bowl of hearty and flavorful Tuscan Soup a La Olive Garden, a rich and comforting dish brimming with the rustic flavors of Italy. This easy-to-make soup features savory Italian sausage, crispy bacon, tender russet potatoes, and vibrant kale, all simmered in a creamy chicken broth infused with garlic and a hint of crushed red pepper flakes for subtle heat. Finished with a swirl of heavy cream, this soup delivers a velvety texture that pairs perfectly with crusty bread for dipping. Ready in under an hour and packed with satisfying ingredients, this recipe is a go-to for cozy weeknight dinners or when you're craving the taste of Olive Garden at home. Whether you're looking for a comforting main course or a hearty appetizer, this Tuscan-inspired soup is sure to delight!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound Italian sausage
• 4 strips Bacon
• 1 medium (diced) Yellow onion
• 3 (minced) Garlic cloves
• 6 cups Chicken broth
• 3 medium (thinly sliced) Russet potatoes
• 3 cups (chopped) Kale
• 1 cup Heavy cream
• 0.5 teaspoon Crushed red pepper flakes
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper

Directions

Step 1

In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 2

In the same pot, add the bacon strips and cook until crispy. Remove the bacon, crumble, and set aside, leaving about 1-2 tablespoons of bacon grease in the pot.

Step 3

Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Pour in the chicken broth and bring to a simmer. Add the thinly sliced potatoes to the pot and cook until tender, about 10-15 minutes.

Step 5

Stir in the cooked sausage, crumbled bacon, crushed red pepper flakes, salt, and black pepper. Adjust seasoning to taste.

Step 6

Add the chopped kale to the pot and cook for 2-3 minutes until it is wilted and tender.

Step 7

Slowly stir in the heavy cream and cook for an additional 2-3 minutes, making sure it is heated through but not boiling.

Step 8

Serve the soup hot with crusty bread or a side salad for a comforting meal.

Nutrition Facts

Serving size	2886 grams (2886.0g)

Amount per serving	% Daily Value*
Calories	3086

Total Fat 211.40g	271%
Saturated Fat 93.50g	468%
Polyunsaturated Fat 25.00g
Cholesterol 635mg	212%
Sodium 9896mg	430%
Total Carbohydrate 147.50g	54%
Dietary Fiber 14.70g	53%
Total Sugars 21.10g
Protein 132.10g	264%

Vitamin D 187IU	933%
Calcium 485mg	37%
Iron 18mg	99%
Potassium 6174mg	131%

*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: 63.0%

Protein: 17.5%

Carbs: 19.5%