Description
A hearty and creamy Italian sausage soup loaded with tender potatoes, fresh kale, and crispy bacon in a rich, savory broth. This Olive Garden copycat brings restaurant-quality comfort food to your home, perfect for cozy weeknights or family gatherings.
Ingredients
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450g spicy ground Italian sausage
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3 garlic cloves, minced
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1 medium white onion, diced
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680g Yukon Gold potatoes, diced
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1.2 to 1.5 liters chicken stock
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200 to 300g fresh kale, chopped
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240ml heavy whipping cream
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Fine sea salt & freshly ground black pepper, to taste
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6 slices bacon, cooked and crumbled
Instructions
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In a large stockpot over medium-high heat, brown the Italian sausage, breaking it into crumbles. Remove with a slotted spoon and set aside, reserving 1 tablespoon of grease in the pot.
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Add diced onion to the pot and sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
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Add diced Yukon Gold potatoes and pour in the chicken stock. Return sausage to the pot, stir well, and bring to a gentle simmer. Cook for about 10 minutes until potatoes are fork-tender.
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Stir in chopped kale and heavy whipping cream. Simmer for another 5 minutes until kale is softened and soup is creamy.
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Season to taste with salt and black pepper.
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Serve hot, garnished with crispy crumbled bacon on top.
Notes
For less heat, use sweet Italian sausage.
Yukon Gold potatoes are preferred for their creamy texture, but Russets can be substituted.
Half-and-half can replace heavy cream for a lighter option.
Spinach can be used instead of kale for a milder green.
For freezing, prepare without cream and add it fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Italian