Olive Garden White Soup
This Olive Garden White Soup recipe recreates the beloved creamy, savory dish served at the restaurant, bringing together tender sausage or chicken, hearty potatoes, and vibrant kale in a rich, velvety broth. With a blend of aromatic vegetables and spices, this dish is the perfect comfort food for any occasion.
Equipment
- Large pot or Dutch oven (1) – for cooking the soup base and combining ingredients.
- Sharp knife (1) – for chopping vegetables and slicing potatoes.
- Cutting board (1) – for preparing vegetables and meats.
- Wooden Spoon (1): For stirring the soup.
- Measuring spoons (1 set) – for accurate seasoning and spice measurements.
Ingredients
- 1 lb Italian sausage or chicken, shredded or ground
- 4 medium russet potatoes peeled and diced
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 2 cups kale fresh, chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper flakes optional, for heat
- Salt and pepper to taste
Instructions
Step 1: Prepare the Vegetables
- Peel and dice the potatoes into small cubes. Chop the onion and mince the garlic. Wash and chop the kale, discarding any tough stems.
Step 2: Cook the Sausage (or Chicken)
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage (or chicken), breaking it up with a spoon. Cook until the sausage is browned and fully cooked, or the chicken is no longer pink. Remove the cooked meat and set aside.
Step 3: Sauté the Onion and Garlic
- In the same pot, add the chopped onion and minced garlic. Sauté for about 3-5 minutes until the onion becomes translucent and fragrant.
Step 4: Create the Broth Base
- Add the diced potatoes to the pot and stir briefly. Pour in the chicken broth, and bring the mixture to a simmer. Let it cook for about 10-15 minutes, or until the potatoes are fork-tender.
Step 5: Add the Sausage and Kale
- Once the potatoes are soft, return the cooked sausage (or chicken) to the pot. Add the chopped kale and stir to combine. Let the soup simmer for another 5-7 minutes, allowing the kale to wilt and soften.
Step 6: Add the Cream and Seasonings
- Pour in the heavy cream, then season with salt, pepper, and crushed red pepper flakes if desired. Stir well and let the soup simmer for an additional 5-10 minutes to allow the flavors to meld.
Step 7: Garnish and Serve
- Serve the soup hot, garnished with additional crushed red pepper flakes or grated Parmesan cheese if desired. Enjoy with crusty bread for a complete meal!
Notes
- Adjust the Heat: If you prefer a spicier soup, add extra crushed red pepper flakes or diced jalapeños.
- Use Ground Turkey or Chicken: For a leaner version, swap out the sausage for ground turkey or chicken.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm on the stovetop and add a bit more broth if it’s too thick.
- Freezing: You can freeze the soup for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.