Recipe Background
Don't just be drawn in by the restaurant breadsticks; experiencing an authentic dish is also exciting at home! With Italian Potato & Kale Soup, you can quickly develop a genuine, homemade meal and all your guests will feel like family! The spicy Italian sausage, tender potatoes, savory bacon, and classic kale all simmer in a creamy broth to give you a bold, honest-to-goodness, hearty soup that has all the Italian flare you crave. Momma Mia! Italian Potato & Kale Soup is just the bona fide favorite Nonna would want you to choose. Now, that's Italian! Breadsticks, anyone?
Don't just be drawn in by the restaurant breadsticks; experiencing an authentic dish is also exciting at home! With Italian Potato & Kale Soup, you can quickly develop a genuine, homemade meal and all your guests will feel like family! The spicy Italian sausage, tender potatoes, savory bacon, and classic kale all simmer in a creamy broth to give you a bold, honest-to-goodness, hearty soup that has all the Italian flare you crave. Momma Mia! Italian Potato & Kale Soup is just the bona fide favorite Nonna would want you to choose. Now, that's Italian! Breadsticks, anyone?
Ingredients
- 1 teaspoon olive oil
- 1 pound ground spicy Italian sausage
- 8 slices bacon diced
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons flour
- 1 (32-ounce) container chicken stock
- 4 large russet potatoes peeled and diced into 1/2-inch-thick cubes
- 1 cup heavy cream
- 1/2 bunch kale
- salt to taste
- pepper to taste
- red pepper flakes to taste
Directions
- In a large Dutch oven or a heavy-bottomed soup pot over medium-high heat, add the oil and the sausage and cook, while crumbling with a wooden spoon, until no longer pink. Transfer to a plate.
- Add the bacon pieces to the residual sausage grease and cook until they are crisp. Transfer the crisp bacon pieces to the plate with the sausage.
- Reserve 1 1/2 tablespoons of the drippings in the Dutch oven and drain the rest.
- Add the onion to the drippings and cook, about 4 minutes.
- Add the garlic to the onion and cook until it is fragrant, about 1 minute.
- Sprinkle the flour over the onion mixture and stir to combine.
- Stir the chicken stock into the onion mixture and add the potatoes.
- Bring the soup mixture to a boil and gently boil until the potatoes are fork-tender, about 15 minutes.
- Add the cooked sausage, 3/4 of the cooked bacon pieces, the heavy cream, and the kale to the soup mixture and cook until the kale has wilted, about 5-10 minutes.
- Taste the soup and season with the salt, the pepper, and the red pepper flakes, as needed. Stir to combine.
- Transfer the Dutch oven from the heat and top the soup with the remaining bacon pieces.
- Serve.
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