If I ever go to Olive Garden, I always order the soup and salad with lots of fresh grated parmesan cheese. I have some fresh curly kale growing in my pallet garden so I decided to try to do my own at home. I looked online for ideas. I came up with this one after checking out about 5 or 6 others. This is a tasty and easy soup to make and enjoy.
1 lb. Hot or Mild Italian sausage, casings removed
1 large onion, chopped
3 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
8 cups chicken broth
4 large russet potatoes, diced into bite sized pieces but not peeled
1 bunch curly kale, destem the leaves and chopped to bite size pieces (~ 4 cups kale)
1 cup heavy cream
6 slices cooked bacon, chopped
Kosher salt and coarse ground pepper to taste
Grated Parmesan, for serving
- In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a paper towel covered plate to drain.
- Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, ~1 minute more. Season with salt and pepper.
- Add chicken broth and potatoes. Increase heat to medium high (a slow boil is ok) and cook until potatoes are tender, 23 to 25 minutes.
- Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, peeper flakes, sausage, and bacon and simmer 5 minutes more.
- Season with fresh coarse ground pepper, garnish with Parmesean, and serve.