About
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
Step 1 -In a skillet over medium-high heat, add the bacon strips and cook, flipping them once, until crispy, about 5-10 minutes.
Step 2 -Transfer the bacon strips to a plate, allow them to cool, then crumble the bacon strips. Set them aside.
Step 3 -Drain the bacon drippings from the skillet.
Step 4 -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.
Step 5 -In a large pot over medium-high heat, add the chicken broth and bring it to a boil.
Step 6 -Add the potatoes to the boiling broth and cook until they are tender, about 10 minutes.
Step 7 -In a skillet over medium-high heat, add the olive oil.
Step 8 -Add the onions and the garlic to the hot oil and cook, while stirring, until tender and very fragrant, about 5-7 minutes.
Step 9 -Add the onion mixture, the sausage, the reserved bacon, and the kale to the potato mixture and stir to combine.
Step 10 -Boil the soup mixture until the kale starts to wilt, about 2-3 minutes.
Step 11 -Reduce the heat to medium-low.
Step 12 -Add the heavy cream to the soup mixture and stir to combine.
Step 13 -Cook the soup mixture until completely heated through and slightly thickened, about 10 minutes.
Step 14 -Season the soup mixture with the salt and the black pepper, as needed.
Step 15 -Serve topped with the red pepper flakes.
