This Easy Tuscan Soup Beats the Olive Garden Classic!

Brown the Sausage:

Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up into bite-sized pieces with a sturdy spatula as it browns. Continue cooking for about 6 minutes, until the sausage is fully cooked. Once done, use a slotted spoon to transfer the sausage to a bowl or plate, leaving the oil in the pot.

Cook the Aromatics & Add the Broth:

In the same pot, add the chopped onion, celery, and garlic. Sauté until the onion becomes mostly translucent, about 4 minutes. Stir in the flour and cook, stirring constantly, for about 1 minute to coat the vegetables. Slowly pour in the chicken stock, scraping the bottom of the pot to release any browned bits, and bring to a simmer.

Add the Remaining Ingredients:

Add the diced potatoes and white beans. Lower the heat, cover, and simmer for about 15 minutes, or until the potatoes are tender. Add the kale and continue simmering for another 4 to 5 minutes, until the kale is tender.

Finish the Soup:

Remove the pot from the heat and let it cool slightly. Stir in the half-and-half or cream. Return the cooked sausage to the pot and taste, adjusting with salt and pepper as needed.

Storing & Reheating:

This soup can be stored in the fridge for up to 5 days. To reheat, microwave covered or warm it gently on the stovetop over low heat until steaming hot.