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Julie Kohl

Italian Sausage Soup

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Prep Time 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 pound sweet Italian sausage I prefer the links.
  • 5 slices bacon; chopped
  • 1 medium onion; diced
  • 3 cloves garlic; grated
  • 8 cups chicken stock
  • 2 cups water
  • 2 large russet potatoes; peeled and diced
  • salt and pepper to taste
  • 1 1/2 cups half & half
  • 3 cups of kale; chopped

Method
 

  1. In a large pot, boil the sausage links until cooked through. Allow to cool slightly and then slice into bite-sized pieces. Discard the cooking water.
  2. In a large dutch oven, cook 5 slices of chopped bacon until the bacon begins to crisp. Add the chopped onion and garlic and cook until the onions are tender.
  3. Add the chicken stock and the water and bring to a boil.
  4. Add the potatoes and cook until the potatoes are tender, about 20 minutes.
  5. Add the half & half and the sausage and heat through. Season with salt and pepper.
  6. Just before serving, add the chopped kale.

Notes

If you like your soup a little spicier you could add mild or hot Italian sausage in place of the sweet sausage. You could also add a little crushed red pepper while cooking the onions.