12 small spicy sausage links 2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices 3/4 cup onions, diced 6 slices bacon 1 1/2 teaspoon minced garlic 2 cups kale leaves, cut in half, then sliced 2 tablespoons chicken base 1 quart water 1/3 cup heavy whipping cream
Preheat oven to 300 degrees F.
Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.
Delicious. Two suggested changes: use sausage out of casing and eliminate heavy cream.
Jan 4, 2014
This is so good! my family loved it. I substituted spinach for kale and added right before serving. Beautiful
Jun 24, 2013
Guest Foodie REVIEW:
This was always my favorite soup at The Olive Garden. So excited that I can make something as equally good at home. MAke sure to use good sausage, not something low-fat.
Nov 10, 2012
I love this soup. Had it at OG then decided to try to find recipe. This one is spot on I use hot italian sausage take the casing off crumble and fry. Give it the right amount of heat. Making some tonight as a matter of fact
Nov 6, 2012
TSGIRL48 Member since: April 3, 2012 REVIEW:
Very nice recipe. One of my husband's favorites at OG and he said there is no need to waste money for what we can do at home. He did feel like there was too much bacon. Next time, I will use 3 strips of bacon. I did add more water, roughly two cups, to make it more soupy.
We paired the soup with a CDKitchen Red Lobster Biscuit recipe. Such a delightful dinner for this family of 5.
Sep 11, 2012
mairdy Member since: February 19, 2012 REVIEW:
Should have chosen spicier sausage, but I really like it mild. This is a fabulous recipe and I got to use my home grown kale in it!!
Nov 13, 2010
rebelrally Member since: September 27, 2010 REVIEW:
outstanding recipe. my wife, not a big sausage fan, loved it. i added a cup of broth and a cup of water to make it more "soupy" definitly a keeper
Mar 30, 2009
I'm not sure why this recipe calls for sliced sausage. What should be used is Hot Italian bulk sausage, like Jimmy Dean, cooked and crumbled in a frying pan. If you don't use spicy sausage, make sure to add hot pepper flakes. Also, I would definitely use kale for the greens. In Olive Garden's Toscana the kale is torn into pieces about 2x2 inches (it'll wilt a little) not cut into strips.
Feb 24, 2009
shihtzu Member since: February 11, 2008 REVIEW:
This is really good has a unique flavour, kale is a strong tasting veg. but this pulls together very well - Bonnie Niagara Falls
Jan 26, 2009
Very good soup. I am not a soup eater but I love this one, Does anyone know if you can freeze this soup? I want to make a bigger batch the next time but only if I can freeze it
Jan 18, 2009
Guest Foodie COMMENT: I make this soup all of the time. My husband loves it. To make it a little healthier, I use hot italian turkey sausage, taken out of the casings and diced. I also use low fat half and half instead of heavy cream. Delicious!
Jan 16, 2009
Hometown Chef REVIEW:
Very good starting spot for anyone trying to make this soup. There are a few things wrong though. You should not use link sausage. I also think Cilantro makes a better leaf for this soup than Kale.
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