This recipe is similar to an Italian soup served in a well-known restaurant.
1 (16-ounce) package mild or spicy Italian sausage links*
6 slices bacon
1 medium onion, chopped (about 3/4 cup)
2 to 3 garlic cloves, finely minced
1 quart water
2 tablespoons chicken base or instant bouillon granules
2 medium all-purpose potatoes, cut into 1/4-inch-thick slices
2 cups shredded kale
1/8 to 1/4 teaspoon crushed red pepper (optional)
1/3 cup heavy whipping cream
- In a large cooking pot or Dutch oven, cook sausage links over medium-high heat until done, about 12 to 15 minutes, turning to brown all sides. Remove from pan; bias-slice sausages into 1/2-inch slices; set aside. Drain fat.
- In same cooking pot, fry bacon until crisp; remove; drain on paper towels; crumble and set aside. Drain all but 1 tablespoon bacon fat from pot.
- Add onions to same cooking pot and cook over medium heat until softened. Add garlic and cook for 1 minute. Add the water, chicken base and potatoes. Bring to boiling, reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
- Return the cooked sausage and crumbled bacon to the pot. Add the kale and crushed red pepper, if using, and simmer for 4 minutes. Stir in the cream and cook until heated through, without boiling. Serve hot.
Makes 4 to 6 servings.
*An easier option would be to substitute with 1 pound bulk Italian sausage, crumble and cook until done; drain fat, set aside and continue with recipe as directed.