Reviewed: Dec. 18, 2007

Very good! We used veggie bacon cooked in the microwave, and both times we made it, it turned out really well. We also substituted in light cocunut milk instead of heavy cream this last time, and it was delicious! I also added some sliced mushrooms towards the end each time and added in bite-sized pieces of cooked chicken the first time as well.

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drsuz

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2007

delicious, easy to make too

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alice

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Dec. 17, 2007

I loved this recipe. Very tasty and very easy. My husband raved about it and I adored it. Didn't change a thing.

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Jeni

Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

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Reviewed: Dec. 16, 2007

I did everything wrong and it was still terrific -- even better the next day. I didn't have Italian sausage so I used loose Andouille -- worked great, slightly on the spicy side. I was distracted and misread the recipe. I cooked all the meat and onions together, added garlic, then the organic chicken broth, potatoes, kale & cream. I don't think there is any way to mess this up unless it would be not making enough for lots of leftovers! Yummy!

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jane

Cooking Level: Expert

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Reviewed: Dec. 13, 2007

Oh my God!! This is the best soup ever!!! I doubled the recipe and am so glad I did. Even my four year old loved this! I took another reviewers advice and (with doubling) used 1 c. heavy cream, 12 boulion cubes, and 3 qts of water. Used ground italian sausage and it was excellent. Just excellent!! Thanks so much for this wonderful recipe!

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Kellie M

Cooking Level: Expert

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Reviewed: Dec. 13, 2007

I like many others love the famous Italian restaurant soup very similar to this one! This recipe is fabulous! I took others advice and used 1/2 sweet Italian sausage and 1/2 hot Italian sausage. I used 64 oz of chicken stock and no water. I used 1/2 cup of heavy cream. The soup was a little on the runny side, so I mashed up several slices of the cooked potatos and also added a tiny bit of corn starch mixed with water. Finally I added a pinch of freshly grated nutmeg and fresh ground black pepper. I topped each bowl off with freshly grated parmesan cheese..very very good!!!

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grammachef

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Reviewed: Dec. 10, 2007

My family liked this as stated but next time I will use sweet italian sausage cooked and crumbled. I used escarole instead of kale, added 1/2 cup white cooking wine, 1/2 cup fresh parmesean cheese, oregano, parsley, and cooked for 3 hours. I also added cornstarch as a thickener for a better consistency.

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Cookin4Fun

Cooking Level: Intermediate

Home Town: Harrisville, Rhode Island, USA

Living In: West Warwick, Rhode Island, USA

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Reviewed: Dec. 2, 2007

My hubby & I loved this!!! The only thing I would probably change is to end up with less meat--even my husband thought it was meat-heavy. But I would not want to sacrifice the flavor of the base by getting rid of any of it, so I guess I wouldn't change anything.

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A. Moran

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Reviewed: Nov. 28, 2007

I used lean italian seasoned ground turkey instead of the sausage. I also used a little less cream and turkey bacon to cut down on the fat and calories a little. Great recipe. Will definately have to make again!

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nicolecaroline1023

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

Won a Blue Ribbon at my church for this soup. People were raving and my kids love it too!! This is one of my favorite recipes to date. I made this following the recipe closely which I almost never do; it is fabulous! Saute onions and bacon separately and then add garlic. I dice and cook potatoes through and add with cream, turkey sausage and kale. Add as much Kale as you like to look or taste... Kale is one of the most nutritious foods on Earth and you will love it in this soup. One key step is to bring up to a rolling boil after adding in last ingredients, softens the Kale; fabulous then next day!! I guarantee you will love it!!

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REBADOC

Cooking Level: Intermediate

Home Town: Fort Bragg, North Carolina, USA

Living In: Manassas, Virginia, USA

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Reviewed: Nov. 27, 2007

This soup is so good on a cold winter day. I used Hot Italian Sausage instead of the polish sausage and I liked that much better. I browned it in the pot and then continued with the rest of the recipe. It was even better the next day.

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MRSJPVAN2

Cooking Level: Expert

Home Town: West Los Angeles, California, USA

Living In: Pinole, California, USA

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Reviewed: Nov. 25, 2007

Good and hardy

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MissyLynn

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Reviewed: Nov. 24, 2007

This is a dead ringer. I used to work for a certain nameless restaurant that served a soup just like this, and this recipe is spot on to it. This is my favorite soup served at that nameless restaurant so I had to try this recipe. This was a huge hit and so easy to make. I made a few changes...first, I didn't bake sausage links I just bought ground Italian sausage and browned it with the onions, two, I cooked the bacon seperate so I wouldn't have to pick it out of the onions as the recipe suggests, three, I added a whole can of chicken stock, four, I added more cream, five, I added a pinch of thyme and basil (not in the nameless restaurants soup...but I like those flavors so I added it to mine). Really great soup that I will for sure make again.

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MommyInBliss

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Nov. 13, 2007

The best! I follow the recipe word for word. And love the results!

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2007

This soup is pretty simple. At 'the popular Italian restaurant,' (hereafter TPIR) where I work, it's also clearly the favorite. I'd recommend getting ground italian sausage instead of the links if you're imitating TPIR. Most home chicken stocks are going to have a lighter feel than the TPIR stock base, too, so address that as you feel necessary. Finally, if you're a TPIR completist, there's the cheese - find a low-moisture romano in a block and grate it. Mosts guests seem to think the cheese in the graters is parmesan, but it's not. Alright, back to the pasta mines for me ...

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