Toscana Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Italian
Servings: 5

This Toscano soup is my copycat version of the one served at The Olive Garden.


  • 4 cups water
  • 2 cubes chicken bouillon
  • 1 tbsp red pepper flakes
  • 1/2 lb ground Italian pork sausage
  • 1 small white onion diced
  • 1 tsp minced garlic
  • 2 potatoes peeled and cubed
  • 1/3 cup heavy cream
  • 3 cups roughly chopped kale about 1/3 of a bunch


  1. Cook and crumble sausage in soup pot until it is fully cooked. Remove sausage and set aside. Drain out oil but leave behind about 1 tbsp. Add in diced onions and saute. Once onions are translucent, add in garlic and cook another minute.

  2. Add in water, chicken cubes and potatoes and bring to medium-high heat to bring soup to a boil. Reduce heat to a simmer and cook until potatoes are soft, about 15-20 minutes. Keep lid on so that water does not evaporate.

  3. Reduce heat to low and add in heavy cream, kale, sausage and red pepper flakes and cook until kale is just tender. Serve warm.


  • Adapted from All Recipes
  • I used chicken bouillon cubes with water to create the soup base. However, you can also substitute with chicken broth or chicken bone broth.
Nutrition Facts
Toscana Soup
Amount Per Serving (0.2 of recipe)
Calories 291 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 56mg19%
Sodium 399mg17%
Potassium 727mg21%
Carbohydrates 17g6%
Fiber 2g8%
Protein 11g22%
Vitamin A 4725IU95%
Vitamin C 60.1mg73%
Calcium 119mg12%
Iron 4.2mg23%
Net Carbs 15g30%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

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