Gone Hiking
Über Member
This is an Americanized version of a Tuscan soup, popularized by the Olive Garden restaurant.
Ingredients:
4 Strips Thick-cut Bacon, chopped
1 lb ground Italian sausage
1 Large White Onion, diced
4 to 5 Large Russet Potatoes (~2.5 lbs), unpeeled and cut into ½” to ¾" cubes
3 to 4 Garlic Cloves, minced
Pinch or three of Crushed Red Pepper Flakes
Kosher Salt, to taste
Black Pepper, to taste
6 Cups Chicken stock, homemade preferred
6 Cups Curly Kale, stems removed and leaves chopped
¾ Cup Heavy Cream
1 Tsp White Wine Vinegar
Fresh parmesan cheese (for serving)
Cooking Instructions:
Step 1: Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon and set aside to drain.
Step 2: Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Also transfer to the paper towel-lined plate to drain.
Step 3: Add the diced onions, potatoes, and garlic to the drippings and cook, stirring occasionally, until slightly softened, about 6 to 8 minutes. Season with crushed red pepper flakes, salt, and pepper.
Step 4: Add the chicken stock, crank heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, about 12 to 15 minutes.
Step 5: Add the kale, heavy cream, bacon and sausage, and cook over medium heat until the kale is tender for another 5 minutes. Stir in the vinegar just before serving, and top individual bowls with fresh parmesan cheese.
Ingredients:
4 Strips Thick-cut Bacon, chopped
1 lb ground Italian sausage
1 Large White Onion, diced
4 to 5 Large Russet Potatoes (~2.5 lbs), unpeeled and cut into ½” to ¾" cubes
3 to 4 Garlic Cloves, minced
Pinch or three of Crushed Red Pepper Flakes
Kosher Salt, to taste
Black Pepper, to taste
6 Cups Chicken stock, homemade preferred
6 Cups Curly Kale, stems removed and leaves chopped
¾ Cup Heavy Cream
1 Tsp White Wine Vinegar
Fresh parmesan cheese (for serving)
Cooking Instructions:
Step 1: Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon and set aside to drain.
Step 2: Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Also transfer to the paper towel-lined plate to drain.
Step 3: Add the diced onions, potatoes, and garlic to the drippings and cook, stirring occasionally, until slightly softened, about 6 to 8 minutes. Season with crushed red pepper flakes, salt, and pepper.
Step 4: Add the chicken stock, crank heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, about 12 to 15 minutes.
Step 5: Add the kale, heavy cream, bacon and sausage, and cook over medium heat until the kale is tender for another 5 minutes. Stir in the vinegar just before serving, and top individual bowls with fresh parmesan cheese.
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