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

Scale

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