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Simply Delicious

Italian Potato & Kale Soup

BaconPorkStove-Top

Time: 40 minutes

Yield: 6 servings

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About

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?

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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

Step 1 -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.

Step 2 -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.

Step 3 -Reserve 1 1/2 tablespoons of the drippings in the Dutch oven and drain the rest.

Step 4 -Add the onion to the drippings and cook, about 4 minutes.

Step 5 -Add the garlic to the onion and cook until it is fragrant, about 1 minute.

Step 6 -Sprinkle the flour over the onion mixture and stir to combine.

Step 7 -Stir the chicken stock into the onion mixture and add the potatoes.

Step 8 -Bring the soup mixture to a boil and gently boil until the potatoes are fork-tender, about 15 minutes.

Step 9 -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.

Step 10 -Taste the soup and season with the salt, the pepper, and the red pepper flakes, as needed. Stir to combine.

Step 11 -Transfer the Dutch oven from the heat and top the soup with the remaining bacon pieces.

Step 12 -Serve.

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