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You don't have to venture out to your favorite Italian restaurant to get this classic, decadently satisfying sausage and potato soup. This so-simple rendition is simmered to perfection in your own kitchen using the slow cooker. Heavy cream is the key to the rich, full-bodied broth--but if you wanted to lighten the soup up a bit, you can replace half of the heavy cream with half-and-half. If you're going for that signature Olive Garden flavor, the key is to use *spicy* Italian sausage. That said, if you're serving this to the kids, you may want to opt for a milder sausage. Serve this hearty soup with a light salad and, if you really feel like going all-out, some savory herbed breadsticks. Recipe from FB: from Carl Barbaro

Recipe by MyRecipes October 2013


Read the full recipe after the video.

Recipe Summary

20 mins
5 hrs 30 mins
5 hrs 50 mins
6 servings


Ingredient Checklist


Instructions Checklist
  • Brown sausage links in a sauté pan.

  • Cut links in half lengthwise, then cut slices.

  • Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

  • Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

  • 30 minutes before serving:

  • Mix flour into cream removing lumps.

  • Add cream and kale to the crock pot, stir.

  • Cook on high 30 minutes or until broth thickens slightly.

  • Add salt, pepper, and cayenne to taste.

  • Top with bacon immediately before serving.