Bowl of Comfort and Kale
My favorite way to enjoy kale has to be in this soup. The Italian sausage, bacon, potato, and kale all work so well together with the chicken stock and cream to create a very comforting combination. Even with all the comforting ingredients, and it’s simplicity, this Italian Sausage Potato Kale Soup is a great weeknight dinner. There is rarely leftovers, but they reheat rather well.
Enjoy Every Bite
The best part of this recipe is the simplicity. Some fresh grated parmesan really sets this off this soup, and adds a little extra something. You might want to have a good loaf of bread near by to soak up the broth. (Or maybe some bread sticks, after all this is a copycat recipe.)
My favorite way to have kale has to be in this soup. The Italian sausage, bacon, potato, and kale all work so well together with the chicken stock and cream to create a very comforting combination. Even with all the comforting ingredients, and it's simplicity, it's a great weeknight dinner. The best part of this recipe is the simplicity. (This is my version of Zuppa Toscana from Olive Garden)
- 1/2 lb bacon cut into about 1/2 inch pieces
- 1 lb mild/sweet Italian sausage
- 1 large onion diced
- 2 cloves garlic minced
- 1 pinch red chili flakes
- 8 cups of chicken stock preferably homemade
- 2 pounds russet or yellow potatoes sliced (about 1/4 inch)
- 1 bunch kale stems removed and ripped into bite sized pieces
- 1 cup heavy cream
- 1/2 cup parmesan cheese finely and freshly grated
- salt and pepper to taste
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In a 8 quart Dutch oven or stock pot, brown a bacon until crispy. Once browned, pull bacon aside (into bowl) leaving grease in pot. Add Italian sausage, onion and a pinch of red chili flakes into pot with bacon grease, cooking until sausage has browned.
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Add chicken stock (8 cups), bring to a boil. Reduce soup to a simmer and add sliced potatoes. Cook potatoes until fork tender, about 12 minutes. Add bacon back to soup.
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Add kale (stems removed, ripped into to bite size), let cook for about 2-3 minutes to tenderize the kale. Slowly, add about a cup of heavy cream while stirring, allow soup to heat through. Salt and pepper to taste before serving. Top each serving with freshly grated parmesan cheese.
You might want to have a good loaf of bread near by to soak up the broth.
