Description
A creamy, comforting Italian-inspired soup packed with hearty sausage, crispy bacon, tender potatoes, and fresh kale in a rich garlic-infused broth. A perfect homemade version of the Olive Garden classic!
Ingredients
Units
Scale
- 1 lb Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 medium Yukon Gold potatoes, thinly sliced
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 cups fresh kale, chopped
- 1/2 cup grated Parmesan cheese (for garnish)
Instructions
- Cook the bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the grease in the pot.
- Brown the sausage: Add the Italian sausage to the pot and cook until browned, breaking it into crumbles. Drain excess grease if needed.
- Sauté the aromatics: Stir in the diced onion and minced garlic, cooking for 2-3 minutes until fragrant.
- Simmer the soup: Pour in chicken broth and add the sliced potatoes, red pepper flakes, oregano, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Add cream and kale: Stir in the heavy cream and chopped kale, cooking for another 5 minutes until the kale is wilted.
- Serve: Ladle the soup into bowls, garnish with crispy bacon and Parmesan cheese, and serve hot with crusty bread.
Notes
- Substitute half-and-half for a lighter version.
- Swap kale with spinach for a milder taste.
- Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stove.
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-Inspired
