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Olive Garden's Toscana Soup (copykat)




Source of Recipe


here & there


List of Ingredients




1 pound Italian sausage

1/2 can Oscar Meyer bacon bits -- *see Note

1 large onion -- diced (I used about a med one)

2 cloves garlic -- (2-4) minced or pressed

1 1/2 teaspoons crushed red pepper flakes -- optional

2 cans chicken broth -- or 28-30 oz homemade broth

1 quart water

2 large russet potatoes -- halved lengthwise, then cut into 1/4" slices *see Note

2 cups sliced kale leaves, stems chopped -- (or Swiss Chard)

1 cup heavy whipping cream

salt and freshly cracked white pepper -- to taste



Recipe



Sauté sausage (I took out of casings) and crushed red pepper in a large pot. Crumb, to look like ground beef when done. Drain excess fat & set aside.



Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. (about 30 mins.) I also added the kale stems, chopped at this time. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 mins over med heat. The turn heat to low heat and add kale and cream. Heat through (about 5-10 mins). Serve steaming soup in large bowls with freshly cracked pepper & fresh grated Parmesan if desired. Serves 4-6



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NOTES :

*Bacon - I took 5 slices (previously cooked) and just crumbled them.



**Potatoes - I used small red potatoes (about 4-5?)....leaving the skins on and sliced thinly. These potatoes remind me more of how it is served at our OG. I thought it made the soup creamier too.



You probably could use half & half (reg or fat-free), but I had the cream so I used it.