January 2, 2012 by Sara Kreidler
Toby made this soup for the first time a few weeks ago, and we absolutely loved it. We loved it so much, in fact, we decided to make it again serve it for lunch on Christmas day. We didn’t realize that this soup is very similar to a soup served at a certain Italian chain restaurant (several people have since pointed this out to us). Nonetheless, this recipe is a keeper.
The adapted recipe below makes a double batch of soup, which is quite a lot of soup, but great for a crowd (or if you’re like us and want a lot of leftovers to take to work for lunch). You can easily cut the recipe in half, though. If you have homemade chicken stock, use it here — although there is a bit of cream added at the end, this isn’t a thick cream soup, and the flavor of the stock really comes though so you want to use the best stock you have available.
Adapted from All Recipes
- 1 pound hot Italian sausage links
- 1 pound sweet Italian sausage links
- 1 tablespoon olive oil
- 4 strips of thick cut bacon, diced
- 2 yellow onions, peeled and chopped
- 3 cloves garlic, minced
- 2 quarts chicken stock (homemade if possible)
- 4 potatoes, peeled and cubed
- 4 cups kale, rinsed, destemmed and roughly chopped or torn
- 2/3 cup heavy cream
- Cook sausages in a cast iron skillet over medium high flame, flipping half way through, until cooked through. Transfer cooked sausage links to a cutting board, allow to cool slightly, and cut into bite sized slices.
- Heat olive oil a large dutch oven over medium high flame. Add bacon and onion and cook until onion is soft. Add garlic and cook for about 2 minutes. Add stock and potatoes and simmer for 15 minutes. Add kale, cream and sausage and simmer for 5 minutes. Serve hot, with crusty bread for dipping in the broth.