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Olive Garden Kale Soup

Helen T. Patterson
Olive Garden Kale Soup is a hearty, creamy, and flavorful soup filled with savory Italian sausage, tender potatoes, and fresh kale.
This homemade version captures all the deliciousness of the original restaurant favorite, making it the perfect comfort food for chilly nights.
With a rich, velvety broth and a balanced mix of spices, this soup is both satisfying and nutritious.
It’s a one-pot dish that’s easy to prepare and will quickly become a family favorite.
Nutrition Facts (Per Serving)
Calories: 400-450 kcal (varies based on sausage and cream used), Protein: 22g, Carbohydrates: 22g, Fiber: 3g, Sugars: 2g, Fat: 26g, Saturated fat: 10g, Monounsaturated fat: 12g, Polyunsaturated fat: 2g, Cholesterol: 60mg, Sodium: 900mg (varies based on broth and sausage used), Potassium: 800mg, Vitamin A: 15% DV, Vitamin C: 50% DV, Calcium: 15% DV, Iron: 10% DV
Estimated based on one serving (assuming 8 servings per batch)
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 8 servings
Calories 380 kcal

Equipment

  • Large Pot or Dutch Oven (1)
  • Wooden spoon (1)
  • Chef’s Knife – 1
  • Cutting board (1)
  • Measuring spoons (1 set)
  • Measuring cups (1 set)

Ingredients
  

  • 1 lb Italian sausage mild or spicy
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 medium russet potatoes peeled and diced
  • 6 cups chicken broth or vegetable broth for a vegetarian option
  • 2 cups heavy cream
  • 1 bunch fresh kale chopped
  • Salt to taste
  • Pepper to taste
  • Red pepper flakes optional, for extra heat
  • Olive oil for sautéing the sausage and vegetables

Instructions
 

Brown the Italian sausage:

  • In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
    Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes.
    Remove the sausage from the pot and set it aside, leaving the rendered fat behind.

Sauté the aromatics:

  • In the same pot, add the chopped onion and minced garlic.
    Sauté for 3-4 minutes until the onions become soft and translucent.

Add potatoes and broth:

  • Add the diced potatoes and chicken broth to the pot.
    Stir to combine and bring the mixture to a simmer.
    Cover and cook for about 10-12 minutes, or until the potatoes are tender.

Stir in kale:

  • Once the potatoes are tender, add the chopped kale.
    Stir to incorporate, and cook for another 5-7 minutes, or until the kale is wilted and tender.

Add heavy cream:

  • Pour in the heavy cream, and stir to combine.
    Taste and adjust seasoning with salt, pepper, and red pepper flakes (if using).

Simmer:

  • Allow the soup to simmer on low heat for 10-15 minutes to let the flavors meld together.

Serve and enjoy:

  • Once the soup has reached the desired thickness and flavor, serve in bowls with a sprinkle of Parmesan cheese (optional).
    Enjoy your delicious homemade Olive Garden Kale Soup!

Notes

  • Adjusting the thickness: If you prefer a thicker soup, mash some of the potatoes with the back of your spoon as they cook, or reduce the amount of broth.
  • Make it dairy-free: For a dairy-free version, substitute the heavy cream with coconut cream or almond milk.
  • Make it spicier: If you love heat, use spicy Italian sausage and increase the red pepper flakes to your taste.
  • Leftovers: This soup makes excellent leftovers! It can be stored in the refrigerator for up to 3-4 days and can be reheated on the stove. It may thicken a little, so add a splash of broth or cream when reheating.
  • Freezing: You can freeze Olive Garden Kale Soup! Let it cool completely before transferring it to an airtight container. It will last in the freezer for up to 3 months.
Keyword Olive Garden Kale Soup