Recipe Background
There's nothing quite like this Authentic Italian Soup for a warm sip of Mediterranean comfort! Savory sausage, crispy bacon, and tender potatoes simmer in a creamy broth alongside hearty russet potatoes and vibrant green kale to create a stunning dish. Rich with just a hint of classic Italian spice, Authentic Italian Soup takes you wherever you want to go on the Boot! Buon viaggio, taste buds!
There's nothing quite like this Authentic Italian Soup for a warm sip of Mediterranean comfort! Savory sausage, crispy bacon, and tender potatoes simmer in a creamy broth alongside hearty russet potatoes and vibrant green kale to create a stunning dish. Rich with just a hint of classic Italian spice, Authentic Italian Soup takes you wherever you want to go on the Boot! Buon viaggio, taste buds!
Ingredients
- 1/2 pound bacon
- 1 pound ground Italian sausage
- 3 (14-ounce) cans chicken broth
- 4 russet potatoes peeled, halved then cut into 1/4-inch-thick slices
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 1/2 cups kale or spinach chopped
- 2 cups heavy cream
- salt to taste
- black pepper to taste
- red pepper flakes optional, to taste, for topping
Directions
- In a skillet over medium-high heat, add the bacon strips and cook, flipping them once, until crispy, about 5-10 minutes.
- Transfer the bacon strips to a plate, allow them to cool, then crumble the bacon strips. Set them aside.
- Drain the bacon drippings from the skillet.
- In the same skillet over medium-high heat, add the sausage and cook, while crumbling, until it is no longer pink, about 5-8 minutes.
- In a large pot over medium-high heat, add the chicken broth and bring it to a boil.
- Add the potatoes to the boiling broth and cook until they are tender, about 10 minutes.
- In a skillet over medium-high heat, add the olive oil.
- Add the onions and the garlic to the hot oil and cook, while stirring, until tender and very fragrant, about 5-7 minutes.
- Add the onion mixture, the sausage, the reserved bacon, and the kale to the potato mixture and stir to combine.
- Boil the soup mixture until the kale starts to wilt, about 2-3 minutes.
- Reduce the heat to medium-low.
- Add the heavy cream to the soup mixture and stir to combine.
- Cook the soup mixture until completely heated through and slightly thickened, about 10 minutes.
- Season the soup mixture with the salt and the black pepper, as needed.
- Serve topped with the red pepper flakes.
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