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My Trimmed Take on Olive Garden's Iconic Soup
I've spent years tweaking this velvety Italian soup, trying to capture that eating-out magic in my kitchen. When hot sausage meets soft potatoes and crisp kale, you get pure bowl comfort. My version cuts some calories but keeps all the wonderful taste intact.
What Makes This Soup Stand Out
This isn't your everyday soup—it's built with rich broth, zesty sausage and garden-fresh veggies. I've thrown in some beans and a hint of smoky paprika for extra fullness while maintaining that cozy feeling we all crave from the classic version.
Your Ingredient List
- • The Star - Italian Sausage: ½ pound mild or hot based on your taste buds, crumbled works great
- • Flavor Base - Aromatics: 1 yellow onion chopped small with 2 cloves garlic crushed, they work wonders together
- • Extra Goodness - Beans: 1 can Great Northern beans rinsed off, they bulk up the soup nicely
- • Rich Base - Broth: 3 cups chicken stock, use your own if possible
- • Creamy Touch - Half and Half: 2 cups for that lovely smoothness
- • Hearty Addition - Potatoes: 1 pound red potatoes cut into thin slices, they grab all the tasty bits
- • Fresh Greens - Kale: 8 ounces trimmed and torn, no tough stems
- • Perfect Seasoning: ½ teaspoon smoked paprika with some red pepper flakes and ground black pepper
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Let's Cook It Up
- Begin With Meat
- Cook your sausage until browned, crumbling as you go, then toss in onion and garlic until they smell fantastic.
- Boost The Body
- Mix in those beans and the smoky paprika for amazing depth.
- Create The Foundation
- Add your broth, water, and half and half, then bring everything to a slow bubble.
- Drop In Potatoes
- Put those thin potato pieces in and cook until they start to soften up.
- Add Your Greens
- Throw in your kale and watch it soften into the soup, adding lovely green pops.
- Nail The Taste
- Let it all bubble gently until those potatoes feel just right, then add salt and pepper to taste.
Plant-Based Option
Ditch the meat and dump in another can of beans instead. Sprinkle in some Italian herbs and more smoky paprika to keep the wow factor. You won't miss a thing, I promise.
Perfect Pairings
You can't go wrong with some hot buttery garlic toast for dunking. Add a little tossed salad on the side and you'll feel like you're at the restaurant—but it's even tastier because you made it yourself.
Frequently Asked Questions
- → What does tempering the cream do?
It keeps the cream smooth and stops it from curdling. Warm it gently until you see small bubbles along the edges before adding it in.
- → Is spinach a good alternative to kale?
Absolutely! Spinach is great but cooks faster, so toss it in right before serving.
- → How spicy will this be?
The kick comes down to the sausage you choose. Go mild for no heat or hot for extra spice.
- → Can I prepare this a day in advance?
Yep, but keep in mind that potatoes might soften more. Warm it back up slowly to protect the creamy consistency.
- → Is this soup freezer-friendly?
Not really, since the cream might separate. It’s best to refrigerate and eat in 3-4 days.