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.
