Spicy Sausage, Potato, and Kale Soup (Olive Garden)

We don't have an Olive Garden were we live, but my wife decided to make this soup one day and this recipe is definitely a keeper.  I'm normally not a fan of kale, but I could eat this soup almost every day.



  • 1 lb italian sausage (spicy)
  • 4-6 russet potatoes, cut into bite-sized cubes
  • 1 round onion, chopped
  • 2 T garlic, minced
  • 32 oz chicken broth
  • 1/2 bunch kale/swiss chard, de-stemmed and cut/torn into bite-sized pieces
  • 1 cup heavy whipping cream
  • 2 T flour
  • salt & pepper to taste
  • cayenne pepper to taste
  • 1/4 cup bacon bits​


  1. ​Brown sausage links in a pan
  2. Cut links lengthwise, then cut into slices.
  3. Place sausage, chicken broth, garlic, potatoes, and onion in slow cooker. Add just enough water to cover the vegetables and meat.
  4. Cook on high for 3-4 hours (low for 5-6 ours) until potatoes are soft.
  5. About 30 minutes before serving, mix flour into cream and stir to remove any lumps.
  6. Add cream mixture and kale into the slow cooker. Stir.
  7. Cook on high for 30 minutes or until broth thickens slightly.
  8. Add salt, pepper, and cayenne pepper to taste.
  9. Top with bacon bits and serve immediately.

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