Reviewed: Nov. 9, 2009

This is fantastic! Since my husband doesn't eat pork I used 6 strips of lox in place of the bacon. I also used baby spinach instead of Kale since that is what I had on hand. I used Anduye sausage and I was afraid it might be too spicy, but the cream cut the spice and it was perfect!

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 7, 2009

This soup is incredible. I made a few minor changes: 1. used mild Italian turkey sausage that I removed the casings, crumbled and cooked on the stove. 2. cooked the bacon and onions separately 3. used fresh spinach with the stems removed instead of kale b/c the grocery store was out of kale 4. used half and half instead of cream Wonderful and will definitely be making again.

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TaraP

Cooking Level: Intermediate

Home Town: Ravenna, Ohio, USA

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Reviewed: Oct. 26, 2009

This recipe is amazing! I substituted hot Italian sausage and it tasted just like the restaurant version. For those that like a spicy flavor, consider adding red pepper flakes for added spice.

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Lindsey

Cooking Level: Intermediate

Home Town: Lakewood, Colorado, USA

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Reviewed: Oct. 25, 2009

Delicious! Loved it! Tasted just like the resturaunt's! Added a little red pepper flake to give a little spice but... perfect!

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siebels13

Cooking Level: Expert

Home Town: Anamosa, Iowa, USA

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Reviewed: Oct. 18, 2009

Doubled the recipe for my large family. Follwed the directions, except used cooked ground pork sausage instead of smoked sausage. EVERYONE raved about it including the 3 kids who were a bit nervous at the appearance (the green kale). This will definitely go on our favorites list!

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TNAJK

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Reviewed: Sep. 18, 2009

Almost as good as Olive Garden.

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Anthony

Cooking Level: Intermediate

Living In: Mankato, Minnesota, USA

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Reviewed: Sep. 14, 2009

Thought that this was as close to the real thing as I have tasted! The only thing I would have done different would be (when doubling or tripling as I did) to cut back on the sausage. I was a little sauasage heavy. I would have also added a potato or 2 more. Mine was a tad thin. Other than that, super!!

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RosssGrrl

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Reviewed: Aug. 31, 2009

Love it so simple and yummy!! Hubby loves it, even the kale! (He's an anti-veggie eater.) I use mild italian sausage links and split them open, cook and crumble in the pan. I use black pepper in this soup too. Instead of water and soup base I use 2c. water and 2c. prepared chicken broth. I end up adding additional kale. Sooo delish!!!

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acawthon

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Reviewed: Aug. 20, 2009

My favorite soup! It looked like there is not enough liquid, so added about 2 cups more of water and little more 1/2 and 1/2. I used Hot Italian Sausages and it came out Hot, but I like it.

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Tetya

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

I love this soup! Have made it several times. I see that a lot of reviewers seem to have equated "smoked sausage" with regular sausage. It isn't the same. Smoked sausage is like kielbasa. So I have made this often with turkey smoked sausage to cut down the fat content a little. I also have used regular milk instead of cream (and have used cream as well) and you don't notice too much difference in taste. The only complaint my family has had is that it is too salty (without adding additional salt). Since I don't ever have chicken stock base, I usually use chicken broth. It could be that this has more sodium than the stock base? I intend to try it next time with low sodium chicken broth. But I could eat this soup for every meal it is so delicious! Really tastes like a restaurant soup!

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KARENMOLLOY

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Aug. 7, 2009

This recipe is the best! I make it so much I don't even need the recipe anymore. I did make a few changes: I don't usually add any bacon and I cook the sausage and onions with about 2 cloves of minced garlic to give it an extra kick. I think that the sausage you choose can make or break this soup. I use New York style hot Italian sausage rolls-it gives the soup the best flavor and makes it taste just like the restaurants. Excellent soup, everyone who tries it loves it!

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danielle

Cooking Level: Intermediate

Home Town: Taylorsville, California, USA

Living In: Chico, California, USA

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Reviewed: Aug. 5, 2009

LOVED IT! This is one of my favorite soups,it tastes EXACTLY like Olive Garden's....I used Chicken broth instead of the base stuff, much easier. And 1 lb. ground pork sausage, much easier. At first I was worried it wouldn't have enough taste as it calls for no spice, but I was so wrong, it is packed with flavor!! I already bought more ingredients to make it again tomorrow! :o) P.S. This needs much more liquid than it calls for, and more potatoes, I felt I had doubled it and it still wasn't enough for 5-6 people. BUT GREAT!

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Diana and Josh

Home Town: Center Point, Iowa, USA

Living In: Arlington, Texas, USA

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Reviewed: Jul. 26, 2009

I loved it! This is my favorite soup at Olive Garden and the thought of making it at home with my husband's homemade Italian sausage was over the top! I didn't think it would taste the same but it did. I like to thicken the broth a bit with a couple of teaspoons of cornstarch in cold water, then add to the soup. YUM...... Not quite as good leftover though. Best on the first day!

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vicki3979

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Reviewed: Jul. 15, 2009

I made this dish with turkey sausage and completely omitted the bacon. Used half-and-half instead of cream. YAY! A winner!

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annie_zerd

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Reviewed: Jul. 9, 2009

Exactly like the soup from that one restaurant... =D

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CTesdahl

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Reviewed: Jun. 27, 2009

I made this because my husband likes this soup at the Olive Garden. Unfortunately I think the Olive Garden's soup is much better.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Jun. 13, 2009

This turned out really good and was actually a very fast and easy meal. Even using turkey Italian sausage and half and half instead of heavy cream, it was still plenty rich. I used fresh spinach from our garden instead of kale and it was fine as long as it is shredded well.

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utahcook

Cooking Level: Expert

Living In: Grantsville, Utah, USA

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Reviewed: Jun. 12, 2009

This tastes like an exact replica of my favorite soup from a certain restaurant. I love it! So good!!!!!

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 2, 2009

Delicious! Definitely use bacon and spicy sausage!

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Elisa

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Reviewed: Jun. 1, 2009

We used bulk elk sausage - but other than that left the recipe as is. It was amazing! I had a hard time not hoarding the leftovers throughout the week - one the most enjoyable soups I made this winter.

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