Inspired by the beloved Olive Garden classic, this Toscana soup brings the cozy richness of Italian comfort food into your home. A hearty blend of potatoes, spicy Italian sausage, and creamy broth, it’s punctuated with bold garlic and just a touch of crushed red pepper for warmth. The addition of kale, added raw just before serving, keeps the dish vibrant and fresh. This recipe is popular for its balance of creaminess, spice, and deep savory flavors, ideal for weeknight dinners or chilly weekends.
Ingredients
- 4 russet potatoes (medium size, diced)
- 1 tsp crushed red pepper
- 1 cup heavy cream
- 1 onion (large, diced)
- 1 lb Italian sausage (mild or spicy)
- 2 cloves garlic (chopped)
- 4 cups chicken broth (or 1 tsp chicken base + water)
- ½ cup bacon pieces
- 2 cups chopped kale
Instructions
Step 1: Sauté the Sausage
- In a large pot, cook Italian sausage over medium heat until browned. Remove and set aside.
Step 2: Cook Aromatics
- In the same pot, sauté diced onions and garlic in rendered fat or a bit of oil until translucent.
Step 3: Add Potatoes and Broth
- Add diced potatoes, chicken broth (or base and water), and crushed red pepper. Simmer until potatoes are tender, about 15 minutes.
Step 4: Blend in Cream and Meat
- Return sausage to the pot. Stir in heavy cream and bacon pieces. Simmer another 5 minutes.
Step 5: Finish with Kale
- Just before serving, stir in uncooked kale. Let it wilt slightly from the heat. Serve hot.
Tips
- Use spicy Italian sausage for more heat.
- Add extra crushed red pepper for more kick.
- Swap kale with spinach if preferred.
- Add diced carrots or celery for more vegetables.
- For a thicker soup, mash a few cooked potatoes before adding cream.
- Make it gluten-free by checking that sausage and chicken base contain no gluten.
- Add bacon as a garnish for extra crunch.
- Simmer longer for deeper flavor.
- Use chicken stock instead of water for a richer broth.
Transcription of the Original Recipe
Read or copy the transcription
Broken glass Set 1 lemon 1 orange 1 lime 1 red Jello until solid All in separate pans. When set cut into squares. 2- Meanwhile set small lemon Jello until syrupy. Beat this with mixer, then fold in one large Kool Whip [unclear], & mix well. 3 put your different color Jello in large pan 13 x 7 or pan equivalent. Then pour second mixture over, and stir till the mixture mixes with Jello cubes. (mix gently so you dont break cubes) P.S. if cubes break dont worry just put them in pan it all mixes.
From Transcription to Instructions
Hello from Salvaged Recipes, your original transcription is a "Broken glass" Jello, so we relied on the instructions for the soup. The instructions guide you to brown and set aside the Italian sausage, sauté onion and garlic in the same pot, simmer diced potatoes with broth and crushed red pepper until tender, return the meat, stir in cream and bacon, then add raw kale at the end to wilt. We kept the method, but clarified when to add the cream and when to stir in the kale so finishing is straightforward.
Nutrition
Calories: 430kcalCarbohydrates: 28gProtein: 18gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1020mgPotassium: 960mgFiber: 3gSugar: 3gVitamin A: 1450IUVitamin C: 32mgCalcium: 90mgIron: 2.2mg
