This is my version of Olive Garden’s Tuscan soup. I don’t exactly remember how many times I’ve served this to my guests. All I do remember is that that each time I served it, I got two thumbs up! For all my friends that have been asking for this recipe, here it is!
Ingredients:
- 1 bunch of kale leaves, rinsed and chopped
- 4 pcs Italian sausage
- 5 red potatoes, peeled and chopped
- 1 small yellow onion, chopped
- 4 cloves garlic, crushed
- 1 can cannelini beans, drained
- 7 cups of chicken stock
- 1 cup half and half
- 1 tsp pepper flakes
- Shaved parmesan
- Salt and pepper
- 3 tbsp olive oil
Directions:
- Cut the italian sausage lengthwise and remove the skin. Chop each half in chunks.
- In a pot, heat 3 tbsp of olive oil and saute the sausage until browned.
- Add the garlic and onions and saute until it’s soft.
- Add the potatoes and saute for 5 minutes.
- Add the chicken stock and cannelini beans.
- Bring to a boil and simmer until the potatoes are tender.
- Add the chopped kale and simmer for about 10 minutes.
- Season with salt, pepper, and pepper flakes.
- Add the half and half and stir. Turn off the heat and cover. Don’t let it boil because the cream will curdle.
- Serve in a bowl with shaved parmesan on top and a slice of baguette.
Note:
If you don’t have red potatoes, you can also use russet potatoes. Two big ones or three medium sized should be enough for this recipe.
Tastes and looks way better than Olive Garden