Toscana Soup
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
A hearty soup with Italian sausage, potatoes, and kale in a creamy broth. Inspired by the popular Olive Garden dish.
Ingredients
- 454 g ground Italian sausage
- 7.39 ml crushed red peppers
- 1 large white onion diced
- 59.1 ml bacon pieces
- 9.86 ml garlic puree
- 2.37 L water
- 5 cubes of chicken bouillon
- 237 ml heavy cream
- 454 g sliced Russet potatoes
- 0.25 bunch kale
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 45.9 mg
- Iron: 1.22 mg
- Magnesium: 25.8 mg
- Phosphorus: 106 mg
- Potassium: 376 mg
- Zinc: 1.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g ground Italian sausage
- 7.39 ml crushed red peppers
- 59.1 ml bacon pieces
- 9.86 ml garlic puree
- 2.37 L water
- 5 cubes of chicken bouillon
- 237 ml heavy cream
- 454 g sliced Russet potatoes
- 0.25 bunch kale
Prepare
- Dice 1 large white onion
Let's Cook
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Step 1.
Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
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Step 2.
In the same pan, sautee bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
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Step 3.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
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Step 4.
Add potatoes and cook until soft, about half an hour.
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Step 5.
Add heavy cream and cook until thoroughly heated.
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Step 6.
Stir in the sausage.
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Step 7.
Add kale just before serving.