Copycat Olive Garden Sausage Kale and Potato Soup

There’s something about a steaming bowl of soup that makes everything feel right. When I first tried Olive Garden’s Zuppa Toscana years ago, I knew I had to figure out how to make it at home. After a few tries in my kitchen, I nailed down a version that tastes just like the restaurant’s, maybe even better.

This soup has everything going for it. The sausage adds great flavor, the potatoes make it filling, and the kale gives it some freshness. Plus, there’s bacon on top because, well, bacon makes everything better. It’s the kind of soup I make when I want something that feels special but doesn’t require me to stand over the stove all day.

The best part? You probably already have most of these ingredients in your kitchen. And if you don’t, they’re easy to find at any grocery store. One pot, about an hour, and you’ve got dinner sorted.

What Kind of Sausage Should I Use?

Italian sausage is the way to go for this soup, and you can pick either sweet or spicy depending on your preference. If you like a little kick, hot Italian sausage adds some nice heat that pairs well with the creamy broth, but mild Italian sausage keeps things family-friendly. You can buy it in links and remove the casings yourself, or grab the ground Italian sausage to save yourself some time. Some grocery stores also carry turkey or chicken Italian sausage if you’re looking for a leaner option, and those work just fine too.

Options for Substitutions

This soup is really forgiving when it comes to swaps, so here are some easy substitutions:

• Sausage: You can use hot Italian sausage, mild Italian sausage, or even turkey sausage if you want a lighter option. Ground beef or ground turkey also work – just add some Italian seasoning to make up for the missing sausage spices.
• Kale: Not a kale fan? Swap it with fresh spinach, Swiss chard, or even chopped collard greens. If using spinach, add it at the very end since it wilts quickly.
• Heavy cream: You can use half-and-half for a lighter version, or even whole milk mixed with a tablespoon of flour to help it thicken. Coconut cream works too if you’re avoiding dairy.
• Potatoes: Russet, Yukon gold, or red potatoes all work great here. You can also use sweet potatoes for a slightly different flavor profile.
• Chicken or vegetable broth: Either chicken or vegetable broth works fine. If you only have bouillon cubes or base, just dissolve them in the water amount specified.
• Bacon: The bacon is mainly for topping, so you can skip it entirely or use crispy pancetta or prosciutto instead.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this soup is adding the cream too early or letting it boil once it’s in the pot, which can cause it to curdle and separate – always add the cream at the end and keep the heat at a gentle simmer.

Cutting your potatoes into uneven pieces will result in some being mushy while others stay hard, so aim for uniform 1/2-inch cubes that cook at the same rate.

Don’t skip removing the sausage from the pot before cooking the onions, as leaving it in can make the onions greasy and prevent them from softening properly, plus you’ll lose that nice browned flavor on the sausage.

Finally, add the kale in the last few minutes of cooking rather than letting it simmer for too long – overcooked kale turns slimy and loses its color, but a quick 3-4 minute cook keeps it tender with a slight bite.

What to Serve With Sausage, Kale, and Potato Soup?

This hearty soup is pretty filling on its own, but I love serving it with warm, crusty bread or garlic breadsticks for dipping into that creamy broth. A simple side salad with Italian dressing makes a nice lighter option if you want something fresh alongside all that richness. You could also add a sprinkle of extra parmesan and some red pepper flakes on top of each bowl to give it a little kick. If you’re feeding a crowd, consider setting out some extra crispy bacon bits so everyone can add more to their bowl.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day as everything has time to meld together. It’s one of those soups that makes great leftovers for quick lunches throughout the week.

Freeze: You can freeze this soup for up to 3 months, but keep in mind that cream-based soups sometimes separate a bit when thawed. If you’re planning to freeze it, consider leaving out the cream and adding it fresh when you reheat. Store it in freezer-safe containers or bags, leaving a little room at the top for expansion.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can also microwave individual portions, but use 50% power and stir every minute or so. If the soup looks a bit separated after freezing, just whisk it while heating and it should come back together nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3250-3500
• Protein: 85-100 g
• Fat: 220-250 g
• Carbohydrates: 180-210 g

Ingredients

For the soup:

• 1 lb sausage (I prefer Johnsonville mild Italian for that authentic flavor)
• 5 tbsp butter (I like Kerrygold unsalted for a richer base)
• 1/2 onion
• 1.5 tbsp garlic
• 6 cups broth
• 2 cups water
• 5 potatoes (sliced into 1/4-inch thin rounds to cook evenly)
• 3.5 tsp salt
• 1.25 tsp pepper
• pinch red pepper flakes
• 2 cups cream (room temperature to prevent curdling when added to hot soup)
• 4 cups kale

For the garnish:

• bacon (crispy and crumbled into 1/2-inch pieces)
• parmesan

Step 1: Brown the Sausage and Build the Base

• 1 lb sausage

Heat a large pot over medium-high heat and add the sausage, breaking it into bite-sized pieces as it cooks.

Brown for 5-6 minutes until the meat is no longer pink and has developed some color, which creates flavor depth.

Remove the cooked sausage to a plate, leaving about 1 tablespoon of the rendered fat in the pot—this flavorful fat will enhance the aromatics.

Don’t clean the pot; those browned bits are liquid gold for building flavor.

Step 2: Sauté Aromatics and Create the Flavor Foundation

• 5 tbsp butter
• 1/2 onion, diced
• 1.5 tbsp garlic, minced

Add the butter to the pot with the sausage drippings, then add the diced onion and cook over medium heat for 3-4 minutes until the onion becomes translucent and softens.

Add the garlic and cook for just 1 minute, stirring constantly—garlic burns quickly and becomes bitter, so timing here is crucial.

The combination of butter, rendered sausage fat, and aromatic vegetables creates the rich, savory foundation that makes this soup taste authentic.

Step 3: Cook the Potatoes Until Tender

• 6 cups broth
• 2 cups water
• 5 potatoes, sliced into 1/4-inch thin rounds
• 3.5 tsp salt
• 1.25 tsp pepper
• pinch red pepper flakes

Pour in the broth and water, then add the sliced potatoes, salt, pepper, and red pepper flakes.

Bring to a boil over medium-high heat, then reduce to medium and simmer for 12-15 minutes until the potatoes are completely fork-tender and begin to soften the broth slightly.

I slice the potatoes thin (1/4-inch rounds) so they cook evenly and help naturally thicken the soup as they break down slightly.

Stir occasionally to ensure even cooking.

Step 4: Finish the Soup with Kale, Cream, and Sausage

• 4 cups kale, chopped
• 2 cups cream
• cooked sausage from Step 1

Add the kale to the hot broth and stir until it begins to wilt, about 2-3 minutes.

Reduce the heat to medium-low, then slowly pour in the room-temperature cream while stirring gently—adding cold or room-temperature cream to boiling soup prevents it from breaking and curdling.

Return the cooked sausage to the pot and stir to combine everything.

Taste and adjust seasoning if needed; I often find the soup needs a touch more salt since potatoes absorb quite a bit.

Step 5: Serve and Garnish

• bacon, crispy and crumbled into 1/2-inch pieces
• parmesan cheese

Ladle the soup into bowls and top each serving with crispy crumbled bacon and a generous sprinkle of parmesan cheese.

The warm soup will melt the cheese slightly, creating that creamy, indulgent texture that makes this soup so craveable.

Copycat Olive Garden Sausage Kale and Potato Soup

Delicious Copycat Olive Garden Sausage Kale and Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Calories 3375 kcal

Ingredients

  

For the soup::

• 1 lb sausage (I prefer Johnsonville mild Italian for that authentic flavor)
• 5 tbsp butter (I like Kerrygold unsalted for a richer base)
• 1/2 onion
• 1.5 tbsp garlic
• 6 cups broth
• 2 cups water
• 5 potatoes (sliced into 1/4-inch thin rounds to cook evenly)
• 3.5 tsp salt
• 1.25 tsp pepper
• pinch red pepper flakes
• 2 cups cream (room temperature to prevent curdling when added to hot soup)
• 4 cups kale

For the garnish::

• bacon (crispy and crumbled into 1/2-inch pieces)
• parmesan

Instructions

 

• Heat a large pot over medium-high heat and add the sausage, breaking it into bite-sized pieces as it cooks. Brown for 5-6 minutes until the meat is no longer pink and has developed some color, which creates flavor depth. Remove the cooked sausage to a plate, leaving about 1 tablespoon of the rendered fat in the pot—this flavorful fat will enhance the aromatics. Don't clean the pot; those browned bits are liquid gold for building flavor.
• Add the butter to the pot with the sausage drippings, then add the diced onion and cook over medium heat for 3-4 minutes until the onion becomes translucent and softens. Add the garlic and cook for just 1 minute, stirring constantly—garlic burns quickly and becomes bitter, so timing here is crucial. The combination of butter, rendered sausage fat, and aromatic vegetables creates the rich, savory foundation that makes this soup taste authentic.
• Pour in the broth and water, then add the sliced potatoes, salt, pepper, and red pepper flakes. Bring to a boil over medium-high heat, then reduce to medium and simmer for 12-15 minutes until the potatoes are completely fork-tender and begin to soften the broth slightly. I slice the potatoes thin (1/4-inch rounds) so they cook evenly and help naturally thicken the soup as they break down slightly. Stir occasionally to ensure even cooking.
• Add the kale to the hot broth and stir until it begins to wilt, about 2-3 minutes. Reduce the heat to medium-low, then slowly pour in the room-temperature cream while stirring gently—adding cold or room-temperature cream to boiling soup prevents it from breaking and curdling. Return the cooked sausage to the pot and stir to combine everything. Taste and adjust seasoning if needed; I often find the soup needs a touch more salt since potatoes absorb quite a bit.
• Ladle the soup into bowls and top each serving with crispy crumbled bacon and a generous sprinkle of parmesan cheese. The warm soup will melt the cheese slightly, creating that creamy, indulgent texture that makes this soup so craveable.