There is nothing quite like a warm bowl of hearty soup to make any day better, and this Copycat Olive Garden Sausage Kale and Potato Soup Recipe delivers that comfort in spades. With its rich blend of savory sausage, tender potatoes, and vibrant kale simmered in a creamy broth, this soup brings together bold flavors and satisfying textures that taste like a restaurant specialty made right in your own kitchen. Whether you are craving a cozy meal on a chilly evening or something nourishing yet indulgent, this recipe hits every note you’re looking for with a touch of homemade love.
Ingredients You’ll Need
This soup might sound fancy but it uses simple, everyday ingredients that work beautifully together to create depth and balance. Each element from the sausage to the kale plays a crucial role in layering flavors, boosting textures, and making this dish truly sing.
- 1 lb sausage: I prefer Johnsonville mild Italian for that authentic, savory flavor that’s perfectly seasoned.
- 5 tbsp butter: Kerrygold unsalted butter adds a rich, creamy base that elevates the soup’s mouthfeel.
- 1/2 onion: Finely chopped, it brings a subtle sweetness and aromatic depth.
- 1.5 tbsp garlic: Fresh garlic gives a wonderful warm, pungent note that wakes up the flavors.
- 6 cups broth: Use chicken or vegetable broth for that comforting liquid foundation.
- 2 cups water: Helps balance the broth so the soup doesn’t become too intense or salty.
- 5 potatoes: Sliced thinly in 1/4-inch rounds to cook evenly and add hearty texture.
- 3.5 tsp salt: Essential for seasoning and bringing out the nuanced flavors.
- 1.25 tsp pepper: Freshly ground pepper enhances the complexity with gentle spice.
- Pinch red pepper flakes: Adds a hint of heat that lifts the dish without overpowering it.
- 2 cups cream: Room temperature cream creates a luscious, velvety finish without curdling.
- 4 cups kale: Sturdy, dark kale leaves lend a beautiful color contrast and fresh bite.
- Bacon: Crispy and crumbled into 1/2-inch pieces for a smoky, crunchy topping.
- Parmesan: Grated on top for that unmistakable sharp, nutty note and extra richness.
How to Make Copycat Olive Garden Sausage Kale and Potato Soup Recipe
Step 1: Brown the Sausage
Start by heating a large pot over medium heat and cooking the sausage until it’s browned and crumbly. This step unlocks the sausage’s rich, savory oils that form the flavorful base of the soup. Be sure to break the sausage apart with a spoon for even cooking.
Step 2: Sauté Onion and Garlic
Remove the sausage and set it aside, then add butter, chopped onions, and garlic to the same pot. Sauté until the onions become soft and translucent, and the garlic releases its fragrant aroma. This builds a rich, aromatic foundation that complements the sausage beautifully.
Step 3: Add Broth, Water, and Potatoes
Pour in the broth and water, scraping the pot to lift any flavorful browned bits. Add the thinly sliced potatoes, salt, pepper, and red pepper flakes. Bring everything to a gentle simmer and cook until the potatoes are tender but still hold their shape, about 15 minutes. This is where the soup starts to develop its comforting, hearty texture.
Step 4: Stir in Cream and Kale
Lower the heat and slowly add the room-temperature cream to avoid curdling. Then, fold in the kale leaves, letting them wilt into the warm, creamy broth. This brings freshness and vibrant color to the soup, balancing the richer ingredients.
Step 5: Finish with Sausage, Bacon, and Parmesan
Return the browned sausage to the pot and stir gently to combine. Ladle the soup into bowls and top each serving with crispy crumbled bacon and freshly grated Parmesan cheese. These final touches introduce smoky crunch and sharp flavor bursts that make this Copycat Olive Garden Sausage Kale and Potato Soup Recipe truly unforgettable.
How to Serve Copycat Olive Garden Sausage Kale and Potato Soup Recipe
Garnishes
Sprinkling the soup with crispy bacon and freshly grated Parmesan adds a beautiful texture contrast and bursts of savory, salty flavor in every spoonful. You can also add a drizzle of olive oil or a few fresh cracked peppercorns to enhance the presentation and taste.
Side Dishes
This soup pairs wonderfully with crusty garlic bread or a simple green salad with vinaigrette. The crispness of the bread complements the creamy texture of the soup, making each meal feel complete and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or alongside toasted crostini topped with melted cheese. It not only makes for a cozy presentation but adds an interactive element that guests will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. This soup actually tastes even better the next day as the flavors continue to meld.
Freezing
To freeze, cool the soup completely then transfer it into freezer-safe containers or bags. It will keep well for up to 3 months. Keep in mind that kale can become a bit softer after freezing, but the taste remains delicious.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. You might want to add a splash of broth or water if the soup has thickened too much in the fridge or freezer.
FAQs
Can I use a different type of sausage?
Absolutely! While Johnsonville mild Italian sausage is my favorite for that authentic flavor, you can use spicy Italian sausage or even turkey sausage depending on your taste preferences. Just adjust seasonings accordingly.
Is it necessary to slice the potatoes thinly?
Yes, slicing the potatoes into 1/4-inch rounds ensures they cook evenly and reach the perfect tender texture without falling apart in the soup.
Can I substitute kale with another green?
You can swap kale for spinach or Swiss chard, but keep in mind these greens cook faster and have a softer texture, which will change the soup’s character slightly.
Do I have to use cream?
The cream adds richness and smoothness that defines this Copycat Olive Garden Sausage Kale and Potato Soup Recipe. You could substitute with half-and-half or evaporated milk for a lighter version, but avoid skim milk as it may curdle.
How spicy is the soup?
The soup has just a gentle hint of heat from a pinch of red pepper flakes, which balances the richness without being overpowering. You can adjust the amount to suit your spice tolerance.
Final Thoughts
If you’re craving a comforting, hearty soup that feels like a warm hug on a chilly day, the Copycat Olive Garden Sausage Kale and Potato Soup Recipe is a must-try. It’s easy to make yet impressively flavorful, and with every spoonful, you’ll taste the care that went into each step. I hope you enjoy making it as much as I do — soup night just got a delicious upgrade!
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Copycat Olive Garden Sausage Kale and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Copycat Olive Garden Sausage Kale and Potato Soup delivers a rich and comforting blend of savory Italian sausage, tender potatoes, and nutrient-packed kale in a creamy broth. Perfect for a cozy meal, this hearty soup combines classic Italian flavors with a velvety texture, enhanced by crispy bacon and a sprinkle of parmesan cheese.
Ingredients
Sausage and Base
- 1 lb sausage (Johnsonville mild Italian preferred)
- 5 tbsp butter (Kerrygold unsalted recommended)
- 1/2 onion, diced
- 1.5 tbsp garlic, minced
- 6 cups broth (chicken or vegetable)
- 2 cups water
Vegetables
- 5 potatoes, sliced into 1/4-inch thin rounds
- 4 cups kale, chopped
Seasonings
- 3.5 tsp salt
- 1.25 tsp black pepper
- Pinch of red pepper flakes
Finishing Ingredients
- 2 cups cream (room temperature)
- Bacon, crispy and crumbled into 1/2-inch pieces
- Parmesan cheese, for garnish
Instructions
- Cook the sausage: In a large pot or Dutch oven over medium heat, crumble and brown the sausage until fully cooked and slightly caramelized. Remove sausage from pot and set aside, leaving rendered fat in the pot.
- Sauté aromatics: Add the butter to the pot with the sausage fat. Once melted, stir in diced onion and garlic and cook until softened and fragrant, about 3-5 minutes.
- Add liquids and potatoes: Pour in the broth and water. Stir to combine, then add the sliced potatoes. Bring the mixture to a boil, then reduce to a simmer and cook until potatoes are tender, about 15 minutes.
- Season the soup: Stir in salt, black pepper, and red pepper flakes. Return the cooked sausage to the pot and mix well.
- Add kale: Add chopped kale to the soup and simmer for 4-5 minutes until kale is wilted and tender.
- Incorporate cream: Reduce heat to low. Slowly stir in room temperature cream to prevent curdling, allowing the soup to become creamy and well combined. Heat gently without boiling.
- Finish and serve: Ladle soup into bowls and top each serving with crispy crumbled bacon and a generous sprinkle of parmesan cheese. Serve hot and enjoy.
Notes
- Using room temperature cream prevents curdling when added to hot soup.
- Thinly slicing potatoes ensures they cook evenly and quickly.
- For a spicier soup, increase the red pepper flakes to taste.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
