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Tuscany Soup: A Heartwarming Recipe for Family Comfort

Tuscany Soup
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A rich and creamy Italian-inspired soup featuring savory sausage, tender potatoes, nutritious kale, and a velvety broth. This Olive Garden copycat recipe is hearty enough for a meal and perfect for chilly nights!

  • Author: ranime
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Ingredients

Scale
  • 1 lb Italian sausage (mild or hot)
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 3 cups russet potatoes, cubed (about 2 medium)
  • 1 cup heavy cream
  • 3 cups kale, stems removed and chopped
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese (for serving)

Instructions

  1. Brown meats: In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove and set aside. Add sausage, breaking it up, and cook until browned. Drain excess fat, leaving about 1 tbsp.
  2. Sauté aromatics: Add onion to pot and cook until translucent (3-4 mins). Add garlic and cook 30 seconds until fragrant.
  3. Simmer: Pour in chicken broth and add potatoes. Bring to boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
  4. Finish: Stir in heavy cream, kale, and cooked bacon. Simmer 5 more minutes until kale wilts. Season with red pepper flakes, salt, and pepper.
  5. Serve: Ladle into bowls and top with Parmesan cheese. Serve with crusty bread.

Notes

  • Vegetarian option: Use plant-based sausage and vegetable broth.
  • Make ahead: Flavors improve overnight – store without cream and add when reheating.
  • Lighter version: Substitute half-and-half for heavy cream.
  • Storage: Keeps refrigerated for 3-4 days. Freeze without dairy for up to 2 months.

Nutrition

Find it online: https://recipesfood.org/tuscany-soup-recipe/