Hearty Tuscan Comfort Soup
Indulge in the rich flavors of our Hearty Tuscan Comfort Soup, inspired by a beloved classic from Olive Garden's repertoire. This warm and satisfying dish is a symphony of tender russet potatoes, savory ground Italian sausage, and nutritious kale, harmoniously simmered in a flavorful broth. Perfect for family gatherings or a cozy evening at home, this soup is a meal in itself or pairs beautifully with fresh salads and crusty bread. As the cold winter nights approach, warm your heart and soul with this nourishing bowl of goodness, transforming simple ingredients into a delicious offering your loved ones will adore. Experience the essence of Tuscany in every spoonful of this comforting delight!
12
Servings
200
Calories
11
Ingredients
Ingredients
Water
10 cups (none)
Chicken bouillon cubes
7 (none)
Salt
1 teaspoon (none)
Crushed red pepper flakes
1 1/2 teaspoons (none)
Garlic paste
2 teaspoons (none)
Russet potato
1 lb (peeled and sliced (or cubed))
Ground Italian sausage
1 lb (none)
White onion
1 large (diced)
Fresh kale
1 bunch (torn into small pieces (or use a 16 oz. bag of prewashed and cut kale, discarding stems))
Heavy cream
1 cup (none)
Bacon bits
4 ounces (none)
Instructions
1
In a large stockpot, combine water, chicken bouillon cubes, salt, red pepper flakes, garlic paste, and sliced potatoes. Bring to a gentle boil over medium heat, stirring occasionally to help dissolve the bouillon.
2
While the broth is heating, heat a skillet over medium-high heat. Add the ground Italian sausage and diced onion, cooking until the sausage is browned and the onions are translucent. Drain excess grease if needed.
3
Once the broth is boiling, add the sautéed sausage and onions to the stockpot. Stir in the torn kale. Reduce heat to a simmer and cook for 20 to 30 minutes, or until the potatoes are tender and the kale is softened.
4
Stir in the heavy cream and bacon bits, allowing the soup to simmer for an additional 10 minutes to meld the flavors.
5
For a thicker soup, mash a few of the potatoes in the pot with a wooden spoon to reach your desired consistency. Stir frequently while doing this.
Nutrition Information
13g
Fat
13g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Tuscan Comfort Soup?
It is a warm and satisfying dish inspired by Olive Garden's Zuppa Toscana, featuring tender russet potatoes, savory Italian sausage, and nutritious kale in a creamy broth.
What are the main ingredients for this soup?
The main ingredients include 10 cups of water, chicken bouillon, salt, red pepper flakes, garlic paste, russet potatoes, ground Italian sausage, white onion, fresh kale, heavy cream, and bacon bits.
How many servings does this recipe yield?
This recipe makes approximately 12 servings.
How many calories are in a serving of this Tuscan soup?
Each serving contains approximately 200 calories.
What type of potatoes should I use?
The recipe calls for 1 lb of russet potatoes, peeled and sliced or cubed.
How do I prepare the kale for the soup?
You should use one bunch of fresh kale torn into small pieces, discarding the stems, or a 16 oz bag of prewashed and cut kale.
Can I substitute the water and bouillon?
Yes, you can substitute the 10 cups of water and 7 chicken bouillon cubes with 10 cups of liquid chicken broth.
How long does the soup need to simmer?
The soup should simmer for 20 to 30 minutes once the sausage and kale are added, plus an additional 10 minutes after adding the cream.
How can I make the soup thicker?
To achieve a thicker consistency, mash a few of the potatoes directly in the pot with a wooden spoon while stirring.
What is the protein content per serving?
Each serving provides 10g of protein.
How much fat is in one serving?
There are 13g of fat in each serving.
How many carbohydrates are in this soup?
Each serving contains 13g of carbohydrates.
Is this soup spicy?
It has a mild to moderate heat level due to the inclusion of 1 1/2 teaspoons of crushed red pepper flakes.
What kind of sausage is recommended?
The recipe specifies 1 lb of ground Italian sausage.
Can I use pre-cooked bacon?
Yes, the recipe uses 4 ounces of bacon bits, which are added toward the end of the cooking process.
When should I add the heavy cream?
The heavy cream should be stirred in during the final 10 minutes of simmering.
Do I need to drain the sausage?
Yes, the instructions recommend draining excess grease from the sausage and onions after browning if needed.
What size should the onions be cut?
One large white onion should be diced before sautéing with the sausage.
Can I use garlic cloves instead of garlic paste?
Yes, you can substitute the 2 teaspoons of garlic paste with approximately 2 to 3 cloves of minced fresh garlic.
What is the best way to serve this soup?
It is best served as a meal in itself or paired with a fresh salad and crusty bread.
Can I make this soup vegetarian?
To make it vegetarian, use vegetable bouillon, a plant-based sausage alternative, and omit the bacon bits.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can this soup be frozen?
Freezing is possible, but the texture of the potatoes and the heavy cream may change slightly upon thawing.
What is the purpose of the chicken bouillon?
The bouillon cubes provide the savory base flavor for the soup broth when dissolved in water.
Is this a one-pot meal?
While it involves a skillet for browning the sausage, it is considered a hearty one-dish meal once everything is combined in the stockpot.
Can I use red potatoes instead of russet?
Yes, red potatoes or Yukon Gold can be used, though they are waxier and will not mash as easily to thicken the soup.
What is the category of this recipe?
This recipe is categorized as a soup and is often referred to as Zuppa Toscana.
How much salt is in the recipe?
The recipe calls for 1 teaspoon of salt, though the bouillon and bacon also contribute to the saltiness.
Is this a good winter recipe?
Yes, it is specifically described as a nourishing dish perfect for cold winter nights.
How do I handle the kale stems?
The recipe advises discarding the stems and only using the torn leaves of the kale for the best texture.