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Olive Garden Italian Soup

Helen T. Patterson
This Olive Garden Italian Soup is a rich, hearty, and creamy soup inspired by the famous restaurant favorite.
Made with savory Italian sausage, tender potatoes, fresh kale, and a creamy broth, this soup is the perfect comfort food for any time of year.
It's easy to make, budget-friendly, and can be customized to fit your dietary needs.
Serve it with warm, crusty bread for the ultimate cozy meal at home!
Nutrition Facts (Per Serving)
Calories: 450, Total Fat: 28g, Saturated Fat: 12g, Cholesterol: 70mg, Sodium: 980mg, Total Carbohydrates: 30g, Dietary Fiber: 4g, Sugars: 4g, Protein: 17g, Vitamin A: 80% DV, Vitamin C: 30% DV, Calcium: 20% DV, Iron: 15% DV
Estimated based on one serving (assuming 6 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Italian-American
Servings 6 servings
Calories 450 kcal

Equipment

  • Large soup pot or Dutch oven – for cooking the soup
  • Wooden spoon – for stirring ingredients
  • Sharp knife – for chopping vegetables and sausage
  • Cutting board – to prep all the ingredients
  • Ladle – for serving the soup
  • Measuring cups and spoons – for accurate ingredient measurements

Ingredients
  

Soup Base:

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery chopped
  • 4 cups chicken broth
  • 2 cups water
  • 3 medium russet potatoes peeled and diced
  • 1 tsp Italian seasoning
  • ½ tsp salt adjust to taste
  • ½ tsp black pepper
  • Protein and Dairy:
  • 1 lb Italian sausage mild or spicy, crumbled
  • 1 cup heavy cream
  • ½ cup Parmesan cheese grated
  • Vegetables and Pasta:
  • 2 cups kale chopped (or spinach as a substitute)
  • 1 cup small pasta such as ditalini or gnocchi

Optional Garnishes:

  • Extra Parmesan cheese
  • Crushed red pepper flakes
  • Fresh parsley

Instructions
 

Step 1: Prepare the Ingredients

  • Chop the onion, carrots, celery, and potatoes. Mince the garlic.
  • Remove the sausage from its casing and crumble it into bite-sized pieces.

Step 2: Cook the Sausage

  • Heat 2 tbsp olive oil in a large soup pot over medium heat.
  • Add the crumbled sausage and cook until browned, about 5-7 minutes. Remove it from the pot and set aside.

Step 3: Sauté the Vegetables

  • In the same pot, add the onions, carrots, and celery. Sauté for 5 minutes until softened.
  • Stir in the garlic and cook for another 1 minute until fragrant.

Step 4: Simmer the Soup

  • Pour in the chicken broth, water, and potatoes.
  • Stir in Italian seasoning, salt, and black pepper.
  • Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, until the potatoes are fork-tender.

Step 5: Add the Sausage and Pasta

  • Return the cooked sausage to the pot.
  • Add the small pasta (or gnocchi) and cook for an additional 10 minutes until tender.

Step 6: Stir in Cream and Kale

  • Reduce the heat to low. Stir in the heavy cream and kale (or spinach). Let the greens wilt for about 2 minutes.

Step 7: Finish and Serve

  • Stir in Parmesan cheese and mix well. Taste and adjust seasoning if needed.
  • Ladle into bowls and garnish with extra cheese, crushed red pepper flakes, or fresh parsley.

Notes

  • Make it lighter: Use half-and-half instead of heavy cream, and opt for turkey sausage.
  • Vegetarian version: Skip the sausage and add extra beans or mushrooms. Use vegetable broth instead of chicken broth.
  • Make ahead: This soup tastes even better the next day as the flavors meld.
  • Storage: Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.
Keyword Olive Garden Italian Soup