This is my favorite soup. I make it all fall and winter, and it doesn’t hurt that it is a one pot meal. Fewer dishes are always a bonus in my book. It’s a version of the soup you can order at Olive Garden, but this recipe is even tastier. Since it can simmer on the stove for awhile, it’s also a smart choice for cooking for a crowd. I made it when we hosted the Influence Network team in September, along with charcuterie, greens with vinaigrette, and bread with herb butter. It was a simple meal to assemble, which made it nice to just hang out with good friends instead of stressing over the stove. So, here we go…
1 lb. spicy Italian sausage
1/2 lb. bacon
1 qt. water
1 qt. chicken broth
4 large russet potatoes – scrubbed and sliced thin
2 cloves garlic, chopped
1 medium onion, peeled and chopped
3 c. kale
1 c. heavy whipping cream
salt + pepper
In a large pot (I use a dutch oven.), brown sausage, break into small bits, set aside in a bowl.
In the same pot, fry bacon, crumble, and set aside in a bowl.
Place water, broth, potatoes, garlic, and onion in pot.
Bring to a boil, then simmer until onions and potatoes are tender.
Add sausage to pot, simmer 10 minutes.
Add kale and cream, simmer until kale is cooked.
Salt and pepper to taste.
Crumble bacon on the top and serve with grated parmesan cheese.