About This Recipe:
For anyone who has visited America’s beloved Olive Garden, you have hopefully had their soup/salad/breadstick combo. They have an amazing Tuscan soup with some of my favorite ingredients (kale, sausage, potatoes,) in a super rich and creamy broth. I’m not sure how authentically Tuscan this soup is, but I know that it is decadent and delicious.
I made some slight modifications to make this soup healthier and more of a whole meal, while keeping all of the great flavors. I added carrots and white beans, used just 1/2 the sausage, and omitted using cream or milk. I also prefer dishes that are more like stews versus soups, so I used a lot less liquid to make it thicker.
Ingredients (6 Servings)
-1 onion, diced
-4 celery stalks, finely diced
-4 carrots, finely diced
-1/2 lb sweet Italian sausage, casing removed
-4 garlic cloves, finely minced
-10 oz kale, chopped
-15 oz white beans (1 can)
-1 large Russet potato, peeled and diced
-6 cups low sodium chicken stock
-1 tbl fresh rosemary, finely minced
-Salt and pepper
-Optional: goat cheese and ciabatta bread
Instructions (1 hour)
1. In a large stock pot over medium heat, pour in 1 tbl of olive oil. Add the onion, celery, and carrots and sauté for 10 minutes. Season with salt and pepper.
2. Brown the sausage and ground pork for about 6 minutes, breaking up the sausage into small bits.
3. Add in the garlic and cook for 1 minute. Then add in the kale and let it wilt down for a few minutes.
5. Add in the white beans, diced potatoes, and chicken stock. Bring to a boil and then simmer on low heat for 30 minutes to soften the potatoes and kale.
6. Stir in the fresh rosemary, and serve with a sprinkling of goat cheese and bread.