Inspired by the beloved Olive Garden classic, this hearty Tuscan-style soup blends spicy Italian sausage, tender potatoes, and kale in a creamy, comforting broth. It’s a rustic one-pot meal that brings a little Italian countryside warmth to your table.
INGREDIENTS:
1 pound spicy Italian ground sausage
4 tablespoons butter
½ white onion, diced
1 tablespoon minced garlic
6 cups chicken broth
2 cups water
4–5 yellow potatoes, cut into 1-inch pieces
3 teaspoons salt (or to taste)
1 teaspoon freshly ground black pepper
2 cups heavy cream
4 cups chopped kale
Crispy cooked bacon, chopped and grated Parmesan cheese, for topping (optional)
METHOD:
In a large soup pot or Dutch oven, cook the sausage over medium heat until browned, about 5–6 minutes. Break it up with a spoon as it cooks. Use a slotted spoon to transfer the sausage to a plate and set aside.
In the same pot, melt the butter. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth and water, then add the potatoes, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 10–12 minutes, or until the potatoes are fork-tender.
Stir in the kale and cook for another 2–3 minutes until wilted. Return the cooked sausage to the pot.
Stir in the heavy cream and simmer gently for 2–3 minutes to heat through—do not boil once the cream is added. Taste and adjust seasoning as needed.
Ladle into bowls and top with bacon and grated Parmesan, if desired.
SERVING SUGGESTIONS:
- Serve with warm, crusty Italian bread or garlic breadsticks for dipping.
- Pair with a crisp green salad dressed with lemon vinaigrette.
- Add a sprinkle of red pepper flakes for extra heat or a drizzle of olive oil for richness.
