Skip to main content
DinnerMain MealMeals Under $10SeasonalSoupsUncategorizedWinter Recipes

Sausage Kale & Potato Soup (Olive Garden Copycat)

By March 30, 2021December 9th, 2021No Comments

This soup is one of my family’s very favorite soup recipes. We have been making and enjoying this recipe for over a decade now. I figured it was time to bring this recipe back to light and share a simple cooking video with you to get you excited about giving it a try.

This soup is one of those go-to recipes when you know you have potatoes that need to be used up and sausage in the freezer. There isn’t anything crazy in this recipe except for kale. I love to buy a head of kale every couple weeks and look for ways to add it to my recipes for the amazing health benefits. Whether it’s for these Kale Beef Burgers or this Healthy Southwestern Kale Salad, it’s a great way to add some bright green deliciousness to your diet.

Hope you have a chance to make this warm and hearty soup before the warm spring weather comes. I love spring but I always do miss those days of warm soup and bread snuggled up by the fire. I hope you find a cozy night with your family to enjoy this soup like we do!

Olive Garden Copycat Kale and Potato Soup

Print Pin Rate
Author: Deals to Meals


  • 1 lb. spicy Italian pork sausage
  • 1 1/2 tsp. crushed red pepper flakes
  • 1 large onion diced
  • 2 tsp. minced garlic
  • 6 cup water enough to cover the potatoes (or use chicken broth)
  • 2 Tbs. dry chicken bouillon seasoning
  • 2 cup heavy whipping cream
  • 1 lb. about 4–5 large gold or red potatoes, sliced into thin rounds
  • 1 bunch kale center vein removed and chopped coarsely
  • 1 tsp. pepper
  • 1/2 cup Parmesan cheese


  • In a large stock pot, sauté the Italian sausage and crushed red pepper for 1-2 minutes. Add the onions and garlic to the sausage and sauté until tender. Mix together the chicken bouillon and water, then add it to the sausage and onions in the pot. Cook until boiling. Add the thinly sliced potatoes and cook until soft, about a half an hour. Add heavy cream and cook until thoroughly heated. Add the chopped kale just before serving. Serve with parmesan cheese on top of soup.

Leave a Reply