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Olive Garden Toscana Soup

A comforting, creamy soup filled with tender potatoes, fresh kale, and rich flavors that evokes warmth and togetherness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, diced (preferably Yukon Gold)
  • 4 cups chicken or vegetable broth (Halal certified)
  • 1 cup heavy cream
  • 2 cups kale, chopped
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 1 cup cooked chicken breast, shredded (optional for protein) Add if desired

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and cook for an additional minute.
  3. Add the diced potatoes to the pot, followed by the Halal chicken or vegetable broth. Bring it to a boil and then reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
  4. Stir in the heavy cream and Italian seasoning. Allow the mixture to simmer for another 5 minutes.
  5. Once the potatoes are fully cooked, add the chopped kale. Stir until the kale is wilted, which should take about 3–4 minutes.
  6. If you’re using shredded chicken, stir it in at this point, and season the soup with salt and pepper to taste. Serve hot, garnished with freshly grated Parmesan if desired.

Notes

Consider using dairy-free alternatives for cream to keep it Halal-friendly. Avoid over-salting by starting with less salt.