This recipe is outstanding! I used turkey bacon instead of pancetta because I needed to use it up, and I used quite a bit of it. I would not use regular bacon in the way this recipe is written--it won't crisp. Turkey bacon doesn't matter, because the fat in turkey bacon is just an illusion--the texture is solid all the way across. I also substituted fat free half and half for the heavy cream. I added red pepper flakes for heat, fennel seed because I just love any excuse to use it, and fresh Italian flat-leaf parsley because I need to use it up. I used a potato masher to smash some of the potatoes up to thicken the broth. I would make this soup again, doubling or tripling the batch, and doubling the kale recommended for any size of this recipe (it's quite tasty, but do be sure and not use the stems, even if you buy the bagged kale, strip it off the stems!). Thanks for the recipe, we loved it :)
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This recipe is outstanding! I used turkey bacon instead of pancetta because I needed to use it...