Description
A rich and creamy Italian-inspired soup featuring savory sausage, tender potatoes, nutritious kale, and a velvety broth. This Olive Garden copycat recipe is hearty enough for a meal and perfect for chilly nights!
Ingredients
Scale
- 1 lb Italian sausage (mild or hot)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups russet potatoes, cubed (about 2 medium)
- 1 cup heavy cream
- 3 cups kale, stems removed and chopped
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (for serving)
Instructions
- Brown meats: In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove and set aside. Add sausage, breaking it up, and cook until browned. Drain excess fat, leaving about 1 tbsp.
- Sauté aromatics: Add onion to pot and cook until translucent (3-4 mins). Add garlic and cook 30 seconds until fragrant.
- Simmer: Pour in chicken broth and add potatoes. Bring to boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
- Finish: Stir in heavy cream, kale, and cooked bacon. Simmer 5 more minutes until kale wilts. Season with red pepper flakes, salt, and pepper.
- Serve: Ladle into bowls and top with Parmesan cheese. Serve with crusty bread.
Notes
- Vegetarian option: Use plant-based sausage and vegetable broth.
- Make ahead: Flavors improve overnight – store without cream and add when reheating.
- Lighter version: Substitute half-and-half for heavy cream.
- Storage: Keeps refrigerated for 3-4 days. Freeze without dairy for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg