Reviewed: Mar. 9, 2007

I doubled the water and cream and used a boullion cube instead of chicken broth. I also added another russett potato and some crushed red pepper, and a few shakes of salt and pepper. Also I simmered a bit after adding the Kale to soften it up a bit. YUM!

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FOOZALG

Cooking Level: Intermediate

Home Town: Pelham, New Hampshire, USA

Living In: New Ipswich, New Hampshire, USA

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Reviewed: Feb. 26, 2007

Nice consistency. Really simple to make. Delicious on a cold winter day!

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Treeskitchen

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2007

This soup was good but I needed more flavor than what this recipe calls for. I doubled the recipe and used my food processor to crumble the sausage. Some came out in chunks but no matter what there was sausage in every bite. I doubled the amount of chicken broth and added salt, black pepper, crushed red pepper and minced garlic. The kale was great - I had never had it before and was a bit nervous. It's a lot like spinach. I recommend slightly mashing the slices of potatoes while simmering, just to break some of them up.

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ksilvas

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Reviewed: Jan. 1, 2007

I Really loved this recipe. I used to work at the OG for quite some time and this recipe is easy to follow and tastes even better than theirs! I just used crumbled sausage, added red pepper flakes and more potatoes and kale.

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Rachel P

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Groton, Connecticut, USA

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Reviewed: Dec. 30, 2006

I will definitely make this again! My husband loved it. I added a can of white navy beans and some orzo and it turned out great. Thanks for an awesome recipe!

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 30, 2006

Used hot Italian Sausage crumbled and drained, skipped the chicken broth and added chicken bullion cubes. This was great. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Dec. 12, 2006

This was a wonderful recipe. I used crumbled sausage which I recommend using hot, and even added extra red pepper flakes. Everyone went back for seconds. Also, adding extra potatos and chicken stock made the soup go further and made it more filling. Loved it!

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Dec. 6, 2006

This was fantastic. I was planning to make the Restaurant Style Zuppa Toscana, but without bacon on hand, it led me to this recipe. I loved it. Ended up crumbling the sausage and cooking it with the onions and garlic...used almost all chicken broth and replaced the kale with spinach. Adding a touch of ground red pepper really took this dish over the top. Can't wait for the leftovers - thanks, Ken!

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Chikee

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2006

delish! i agree with other reviewers to use crumbled hot italian sausage. it's also good with frozen chopped spinach instead of kale. i sometimes add a chopped red pepper for color. yummm...

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PEACHBUB

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Reviewed: Dec. 1, 2006

Delicious, just like Olive Garden!! I would only recommend using hot Italian sausage links with casing removed. I took advice of using more chicken stock instead of all the water, a winter favorite now!

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BRAELIN

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Reviewed: Nov. 4, 2006

At the end, the soup is very hearty. I think I would have preferred less "stuff" in it to resemble the restaurant soup, but that's a matter of taste. I tried using the pork sausage and crumbled it instead of using sliced sausage. That made the soup too greasy. On a second round, I drained the grease first before adding it to the soup. Otherwise, very tasty. I love the potato/sausage/kale combination. I will definitely make it again.

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Sharon

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Reviewed: Oct. 19, 2006

Warms you from the inside out. I used mild Italian ground sausage and omitted the oil and added some red pepper flakes. Yummy with garlic bread and a Cesar salad.

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Yummy!

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Elmendorf Afb, Alaska, USA

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Reviewed: Aug. 12, 2006

Amazing! I added fresh green beans and more kale. Will make again.

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SITTNITM

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Reviewed: Jul. 25, 2006

this recipe can't beat the soup from that famous restaurant i think this is more better .

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sonie k.

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Reviewed: Jul. 13, 2006

This is one of my favorite restaurant soups and I am very impressed with this simple, and very tasty recipe. I also added grated parmesan cheese on top before serving. This is a definite make again dish.

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keljo05

Cooking Level: Expert

Home Town: Wallkill, New York, USA

Living In: Pine Bush, New York, USA

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Reviewed: Feb. 22, 2006

This soup was great! It really did taste very much like the one at OG. I took some others' recommendations and used 1/2 water, 1/2 chicken broth instead of all water and a Tbsp of broth. I also put in parm cheese and a Tbsp of cooking sherry. Great recipe!

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Andrea

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Reviewed: Feb. 1, 2006

Tastes great with a little asiago cheese on top and some crusty french bread! One of my husband's favorite meals.

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BRODY6

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Reviewed: Jan. 30, 2006

Great soup! Husband and I Love it!

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aliciamaria

Cooking Level: Intermediate

Home Town: Auburn, Maine, USA

Living In: Harrison, Maine, USA

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Reviewed: Nov. 22, 2005

My family loves this, it's a winter staple in our house!

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Aphrodite

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Reviewed: Nov. 1, 2005

Very good approximation of the Olive Garden recipe, with the exception that I used bulk italian sausage instead of pork sausage links. I also took the advice of the other reviewer, added red pepper flakes, salt and pepper, and a little corn starch for thickening. I also used 2 C chicken broth and 2 C water instead of the 2 T chicken broth and 4 C water. I also used 1/2 C cream instead of 1/3.

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