Toscana Soup
This Toscano soup is my copycat version of the one served at The Olive Garden.
Ingredients
- 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
Instructions
- 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.
- 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.
- Reduce heat to low and add in heavy cream, kale, sausage and red pepper flakes and cook until kale is just tender. Serve warm.
Notes
- 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.
Serving: 0.2of recipe, Calories: 291kcal, Carbohydrates: 17g, Protein: 11g, Fat: 20g, Saturated Fat: 8g, Sodium: 399mg, Fiber: 2g, NET CARBS: 15
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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