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
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.
