This zuppa Toscana dish is an exact replica of the soup at “OG.”
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 1 pound ground Italian sausage
- 1 ½ teaspoons red pepper flakes
- 1 large white onion, diced
- 4 strips bacon, diced
- 2 teaspoons garlic puree
- 10 cups water
- 5 cubes chicken bouillon
- 1 pound russet potatoes, diced
- 1 cup heavy whipping cream
- ¼ bunch kale, chopped
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbly, 7 to 10 minutes. Drain excess fat; transfer sausage to a bowl and set aside.
- Dotdash Meredith Food Studios
- Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes. Set aside.
- Dotdash Meredith Food Studios
- Combine water and chicken bouillon in a large pot; bring to a boil. Stir in potatoes; cook until soft, about 15 minutes.
- Dotdash Meredith Food Studios
- Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 442 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 15 g |
| Sodium | 1780 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is awesome!! A very good soup.
This is good eating!
I used 4 cups packed kale and 1 1/2 pounds of potatoes. The whole family loved it. Next time I will thicken it slightly, though.
Delicious, I followed the instructions, but I did use purple onions, mild Italian sausage, 5 slices of bacon and two handfuls of spinach. I really love spinach, next time I make it I’ll try adding both spinach and kale. I definitely recommend this recipe. It’s easy to make definitely a comfort food. My son told me to put his bowl to the side, he was driving to come pick it up.
Always a hit, this cold day “go to” recipe always pleases the crowd. I sometimes add a whole chopped red pepper for colour and some additional flavour.
Delicious!! I didn’t cook anything separately, just kept adding the ingredients in order and it was fantastic!
Delicious and addictive. We couldn’t stop eating it. My daughter took half home with her and said it was the best soup she’d ever had
Very yummy. Switched to red potatoes and did half and onion. Used minced garlic. Added some pepper and a little bit of herbs de provence because I like the flavor. Thank you for sharing!
I love this recipe!! The only changes I make are I used thinly sliced potatoes (I love the rustic look of when they break apart after stirring in the soup) and using baby spinach in place of the kale. I made a batch this morning and shared it with my neighbor (a die-hard OG fan!) and she loved it! The remainder of the soup (because it makes a LOT) is going to other neighbors. Thank you for sharing this recipe!
I LOVE this recipe!! The only thing I do differently is to eliminate the potatoes and cut down on the pepper flakes.
I had a few very minor alterations, but I love this one! Closest to the OG I’ve found so far! thank you!
Amazing! I just want to thank you for sharing this recipe. It is my favorite soup . My family loves it. It is a dupe for the one at OG. THANK YOU!
This is wonderful. Tastes just like the soup at Olive Garden. My roommate loved it too. Next time I will add more potatoes.
Over the top delicious. Both healthy and tasty. Win. Win.
Great recipe!
I’ve made this several times and it’s always a big hit. So good my kids even eat the kale.
Wonderful soup. No bacon; I figured the sausage would be enough and it was. I used prepared chicken stock instead of buillion (?). JUST like OG Toscano soup. I even put less kale in as I don’t care for it but it boils down to nothing, Also thickened by adding a tbsp of flour to the sausage while cooking to make a light roux. Loved it!
Very tasty soup- quite similar to OG. I read some of the other reviews about being watery, so at the end I did a bit of french magic. I cooked everything in one pot in a different order. Fried bacon to render fat, remove from pot & set aside. Fried up hot italian sauage (I removed it from casing as we like spice), added onion, 4 cloves minced garlic. Browned up a bit. Then added qt. chicken broth (had about a cup of leftover beef broth & tossed it in ). Simmered a bit. Cut up 1 1/2 lb Yukon gold potatoes (next time I will add more) and cooked potatoes till almost done. Tossed in 4C chopped kale (how much is 1/4 bunch? ) and next time I will add more kale. Cooked till potatoes and kale done. Lowered heat and added “buerre manie” which was 3 Tbsp butter squished with 3Tbsp flour in a small prep dish until it is a thick well mixed paste. Then stirred into the simmering soup. No lumps this way and soup is not watery. Lastly added back bacon crumbled and a cup of heavy cream on low simmer to be sure it doesn’t curdle. Tasted before serving to adjust salt and pepper as no way to tell how salty the broth or hot the sausage was. This is a wonderful base recipe and easy to adjust to family taste. BTW- I love this soup at OG and this is darn close.
This soup was delicious. My husband loved it also. Don’t change anything.
So good! I’ve never tried the “OG” version but now I don’t have to since I can make it at home. This was super easy to make so the payoff far exceeds the amount of effort required to get it table-ready. As is typically the case with this site, it’s helpful to read the other comments to get a lay of the land before proceeding. Some of the family can’t deal with spicy so I dialed back the crushed red pepper. I found it easier to use 8 cups of chicken stock I had on hand and added extra potatoes because folks here love their “carbs”. I doubt these changes altered the flavor significantly from what is posted in the recipe. It definitely did not turn out watery. It was thumbs-up all around the table and will definitely make again & again.
Loved it