Recipe By fire1676
Published Apr 4th
Prep 20m Cook 44m Additional - Ready In 64m
Servings 6 servings Calories 442.3

This is exactly like the soup at ‘OG.’

Recipe Ingredients

  • 1 pound ground Italian sausage
  • 1 ½ teaspoons red pepper flakes
  • 1 large white onion, diced
  • 4 strips bacon, diced
  • 2 teaspoons garlic puree
  • 10 cups water
  • 5 cubes chicken bouillon
  • 1 pound russet potatoes, diced
  • 1 cup heavy whipping cream
  • ¼ bunch kale, chopped

Cooking Directions

  1. 1 Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbled, 7 to 10 minutes. Drain excess fat; place in a bowl.
  2. 2 Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes.
  3. 3 Combine water and chicken bouillon cubes in a large pot; bring to a boil. Stir in potatoes; cook and stir until soft, about 15 minutes. Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.

Nutrition Facts

  • Calories 442.3
  • Carbohydrate 22.3 g
  • Cholesterol 91.4 mg
  • Fat 32.6 g
  • Fiber 2.7 g
  • Protein 16.2 g
  • Saturated Fat 15.1 g
  • Sodium 1780.4 mg
  • Sugar 2.2 g


  1. This was way too watery for my liking. I would take out about 2 cups of water. It was also too spicy hot for my taste. I would use half or less of the crushed red pepper. In addition I think I would use country sausage instead of Italian sausage to cut down on the - Read more ...
  2. Made this last year and this year. Probably 6 times or more and my neighbors love it! I live around some 80 year old men, who wont cook for themselves. They have lost their wives. I make a bunch in the crock and freeze, give away. This is mine and my daughters fav. soup at - Read more ...
  3. Great soup, but we don't go to the trouble of cooking everything separately, and made a couple of changes. We cook the bacon first, then remove it from the pot. Then add the sausage and red pepper flakes and let it cook in the bacon fat. Then we add the onions and garlic to the - Read more ...
  4. this is my husbands favorite soup. i use to work at the og so i have been making this for a long time. one thing i change is i don't use bullion i use chicken base. it makes it richer and creamier.
  5. OG uses equal parts beef and sausage. Half milk half water and I don’t remember bacon being in the OG recipe but I do love bacon half of a stick of butter. Otherwise this was a spot on recipe. This is a substantial food source. Proteins, fats and greens!!
  6. Very similar to Olive Garden. Yummy!
  7. Easy recipe. Easy to follow. I didn t have bouillon cubes but I had leftover chicken and beef broth in the fridge 2 cups each and the remainder I used water. I left my bacon in bigger chunks because I forgot to crumble them. Lol But hey we all need more bacon in our lives. - Read more ...
  8. This recipe is very similar to the others here on AR. The two changes I made was use Better than Bouillon ® instead of a bouillon cubes, and cut the water and cream in half. (I like my soups and stews chunky.) Still very good but a bit salty for my taste. I will use - Read more ...
  9. EXCELLENT! My teenage son ate 4 (yes, that's a four) bowls of this for dinner tonight. Each bowl got a comment: Bowl 1) Wow Mom, that is really good! Bowl 2) Does Grammie know how to make this? (he's going to visit soon) You should teach her. Bowl 3) Mom, can we have this every - Read more ...
  10. OG = Olive Garden :) It was delicious and I loved the addition of the cream! I used red potatoes because it was what I had, and they were perfect, too.

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