Copycat Olive Garden Sausage Kale and Potato Soup Recipe
Introduction
This Copycat Olive Garden Sausage Kale and Potato Soup is a comforting bowl of rich flavors and hearty ingredients. With savory Italian sausage, tender potatoes, and fresh kale, it’s a deliciously filling soup that feels special yet easy to make. Perfect for weeknights or whenever you crave a warm, satisfying meal.
Ingredients
- 1 lb sausage (I prefer Johnsonville mild Italian for that authentic flavor)
- 5 tbsp butter (unsalted recommended)
- 1/2 onion, diced
- 1.5 tbsp garlic, minced
- 6 cups broth (chicken or vegetable)
- 2 cups water
- 5 potatoes, sliced into 1/4-inch thin rounds
- 3.5 tsp salt
- 1.25 tsp pepper
- Pinch of red pepper flakes
- 2 cups cream (room temperature to prevent curdling)
- 4 cups kale, chopped
- Bacon, crispy and crumbled into 1/2-inch pieces (for garnish)
- Parmesan cheese (for garnish)
Instructions
- Step 1: Heat a large pot over medium-high heat and add the sausage, breaking it into bite-sized pieces as it cooks. Brown for 5-6 minutes until no longer pink and browned. Remove the sausage to a plate, leaving about 1 tablespoon of the rendered fat in the pot. Do not clean the pot.
- Step 2: Add butter to the pot with the sausage drippings. Add diced onion and cook over medium heat for 3-4 minutes until translucent and soft. Add minced garlic and cook for 1 minute, stirring constantly to avoid burning.
- Step 3: Pour in broth and water. Add sliced potatoes, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat to medium and simmer for 12-15 minutes until potatoes are fork-tender. Stir occasionally.
- Step 4: Add chopped kale to the hot broth and stir until wilted, about 2-3 minutes. Reduce heat to medium-low. Slowly pour in room-temperature cream while stirring gently. Return cooked sausage to the pot and stir to combine. Taste and adjust seasoning as needed.
- Step 5: Ladle soup into bowls. Top each with crispy crumbled bacon and a generous sprinkle of parmesan cheese. Serve warm.
Tips & Variations
- Use sweet or spicy Italian sausage depending on your heat preference; ground turkey sausage works for a lighter option.
- Swap kale with fresh spinach, Swiss chard, or collard greens; add spinach last since it wilts quickly.
- For a lighter cream substitution, use half-and-half or whole milk mixed with a tablespoon of flour.
- Try Russet, Yukon gold, red potatoes, or even sweet potatoes for different textures and flavors.
- Skip bacon or replace with crispy pancetta or prosciutto as a garnish alternative.
- Add cream at the end and keep heat low to prevent curdling.
- Cut potatoes into uniform 1/4-inch rounds to ensure even cooking and thickening.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors improve after resting overnight. To freeze, omit cream and add it fresh when reheating. Freeze in freezer-safe containers up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave at 50% power, stirring frequently to prevent separation. If separated after freezing, whisk while heating to recombine.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of sausage?
Yes, sweet or spicy Italian sausage works best for authentic flavor. You can also use turkey or chicken sausage for a leaner option, or ground beef or turkey with added Italian seasoning to mimic the spices.
How do I prevent the cream from curdling?
Always add room-temperature or cold cream slowly to the hot soup while stirring gently. Avoid boiling the soup after adding cream, and keep the heat at a gentle simmer to prevent curdling.
Print
Copycat Olive Garden Sausage Kale and Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This Copycat Olive Garden Sausage Kale and Potato Soup is a hearty, flavorful, and creamy soup that perfectly replicates the beloved restaurant favorite. Featuring Italian sausage, tender potatoes, fresh kale, and a rich cream-based broth topped with crispy bacon and Parmesan, this one-pot meal offers comfort and satisfaction in every bowl. Ready in under an hour, it’s an ideal choice for cozy family dinners or entertaining guests with a restaurant-quality dish made right at home.
Ingredients
For the Soup:
- 1 lb Italian sausage (mild or hot, Johnsonville recommended for authentic flavor)
- 5 tbsp unsalted butter (Kerrygold preferred for richer base)
- 1/2 medium onion, diced
- 1.5 tbsp garlic, minced
- 6 cups chicken broth
- 2 cups water
- 5 potatoes (russet or Yukon gold), sliced into 1/4-inch thin rounds
- 3.5 tsp salt
- 1.25 tsp black pepper
- Pinch of red pepper flakes
- 2 cups heavy cream (room temperature to prevent curdling)
- 4 cups kale, chopped
For the Garnish:
- Bacon, crispy and crumbled into 1/2-inch pieces
- Parmesan cheese, grated
Instructions
- Brown the Sausage and Build the Base: Heat a large pot over medium-high heat. Add the sausage, breaking it into bite-sized pieces as it cooks. Brown for 5-6 minutes until no longer pink and lightly browned, developing deep flavor. Remove sausage to a plate, leaving about 1 tablespoon of the rendered fat in the pot to enhance the aromatics. Do not clean the pot, leaving browned bits behind.
- Sauté Aromatics and Create the Flavor Foundation: Add butter to the pot with the sausage fat. Add diced onion, cooking over medium heat for 3-4 minutes until translucent and soft. Add garlic and cook for 1 minute, stirring constantly to avoid burning. This mix of butter, sausage fat, onion, and garlic forms the rich savory base of the soup.
- Cook the Potatoes Until Tender: Pour in chicken broth and water. Add the sliced potatoes, salt, pepper, and red pepper flakes. Bring to a boil over medium-high heat, then reduce to medium and simmer for 12-15 minutes until potatoes are fork-tender and brothy flavors meld. Stir occasionally to ensure even cooking and prevent sticking.
- Finish the Soup with Kale, Cream, and Sausage: Add chopped kale to the hot broth and stir until it wilts, about 2-3 minutes. Reduce heat to medium-low and slowly stir in room-temperature heavy cream to prevent curdling. Return browned sausage to the pot and combine everything. Taste and adjust seasoning as needed, often requiring a touch more salt as potatoes absorb it.
- Serve and Garnish: Ladle soup into bowls. Top each serving with crispy crumbled bacon and a generous sprinkle of grated Parmesan cheese. The warm soup will slightly melt the cheese, adding creamy indulgence. Serve with crusty bread or garlic breadsticks for dipping.
Notes
- Add cream at the end and keep heat low to prevent curdling and separation.
- Slice potatoes uniformly (1/4-inch rounds) for even cooking and natural thickening.
- Remove sausage before cooking onions to avoid greasy, poorly softened onions and maintain flavor depth.
- Add kale last to keep it tender with slight bite without turning slimy or dull in color.
- Substitute turkey or chicken sausage for a leaner option.
- Spinach, Swiss chard, or collard greens can replace kale; add spinach at the very end.
- Use half-and-half or milk mixed with flour as cream alternatives for lighter broth.
- Bacon topping can be omitted or replaced with pancetta or prosciutto.
- Soup stores well: refrigerate up to 4 days, freezes well for 3 months (exclude cream if freezing; add fresh when reheating).
- Reheat gently on stovetop over medium-low heat, stirring to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Olive Garden, sausage kale potato soup, copycat recipe, Italian sausage soup, creamy soup, one-pot meal, winter soup, comforting dinner
