Olive Garden Italian Soup
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!
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.