Yield: 6 servingsPrep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutes

This hearty and comforting soup is based on the version made famous by Olive Garden. But I don’t want to call it a copycat… because this home made version is much better!Print


  • 1 lb Italian sausage links
  • 8 oz bacon
  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 4-5 medium potatoes
  • 4 cups chopped kale
  • 7 cups chicken broth
  • 1/2 cup white wine
  • 1.5 cup heavy cream
  • 1 tsp oregano
  • 1 Tbsp fresh thyme
  • Red chili flakes, salt and pepper to taste
  • Shaved Parmesan cheese for garnish


Stovetop Method

  1. In heavy bottom pot, fry bacon until crispy over medium-high heat. Remove bacon, set aside, and remove all but 2-3 Tbsp bacon drippings. Remove sausage from casings and fry in bacon drippings, crumbling with wooden spoon, until browned and crumbly. Remove and set aside.
  2. Add chopped onions to same pan, sauté until translucent. Add garlic, cook until fragrant. Add wine and reduce for 2-3 minutes. Season with salt, pepper, chili flakes, thyme and oregano.
  3. Add chicken broth and potatoes. Bring to a boil, reduce heat to medium low and cook until potatoes are just for tender, about 10-15 minutes.
  4. Add about 3/4 of the meat mixture, saving some aside for garnishing.
  5. Stir in kale and cook 2-3 minutes, until wilted.
  6. Reduce heat to low, add heavy cream, stir nicely and allow flavors to mix together for a few minutes.
  7. Taste. Add additional salt, pepper, red chili flakes, thyme and oregano as desired.
  8. Serve in your favorite bowl and garnish with more bacon and sausage, shaved Parmesan and fresh thyme sprigs. Serve with plenty of nice crusty bread!

Slow Cooker Method

  1. Begin by following steps 1 & 2 from stovetop method.
  2. Add 3/4 of cooked meat mixture (saving some aside for garnishing) and and potatoes to the slow cooker. Add in onion wine mixture. Swirl a little water in the original pan and pour that into the slow cooker, so you don’t lost any of that reduced wine.
  3. Add chicken broth and just enough water to cover the potatoes.
  4. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
  5. Stir in cream and kale and cook until kale has wilted.

Instant Pot Method

  1. With instant pot set to sauté, complete steps 1 & 2 from stovetop method in instant pot.
  2. Add in potatoes, 3/4 of meat mixture (saving some aside for garnishing) and chicken broth.
  3. Set pressure to HIGH on manual setting and set time for 5 minutes. Afterwards, allow pressure to release naturally for 10 minutes before opening.
  4. Stir in cream and kale. Serve once kale has wilted.


  1. For thicker zuppa, mix 1-2 Tbsp with a little heavy cream and stir into your pot during the last 2-3 minutes of cooking.
  2. Refrigerate leftovers overnight and get ready for even deeper and richer flavor the next day, as all of those layers have mingled nicely together!
  3. Make it keto by replacing potatoes with cauliflower florets.
Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 898Total Fat 61gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 32gCholesterol 168mgSodium 2678mgCarbohydrates 48gFiber 6gSugar 8gProtein 41g