Sunday, October 14, 2012

Olive Garden's Toscana Soup Recipe

This is The. Best. Soup. Ever.

Another Pinterest find. I made it immediately, and had to share it with yall.

Here's the recipe:

1 lb ground Italian sausage
1½ tsp crushed red pepper seasoning
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon (or 5 Tbsp chicken bouillon powder)
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
salt & pepper to taste

1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve.
I promise you, this soup does not disappoint! It tastes EXACTLY the same as going to Olive Garden, but in the comfort of your own home. Let me know if you try it...Thanks for reading!!


  1. Looks so good, great for fall weather eating. Must print out and make this.

  2. Let me know how yours turns out!