Feb 09, 2004
I'm giving this soup a 3 only because it inspired me to develop my own recipe for a similar soup. I’d give it a one making it following the directions exactly as given. I made the recipe following the recipe and found the package smoked sausage inappropriate for an Italian soup. It was too salty using the bouillon powder and there wasn’t enough broth. The soup was also way too meaty and the sausage was very tough. Here is my variation of this soup.
Ingredients
1 lb. hot Italian sausage, loose
4 potatoes, cut into ¼ inch slices
1 cup chopped onion
8 slices bacon, crispy
2 teaspoons minced garlic
2½ (packed) cups kale, washed, dried, and shredded
3 (14.5 oz.) cans chicken broth
½ cup heavy whipping cream
fresh ground black pepper to taste
Directions
1. Brown sausage in dutch oven, drain
2. In a griddle cook bacon until crispy, reserving grease, crumble, and set aside. In just enough bacon grease, about one tablespoon, sauté onions until almost clear.
3. Add garlic to the onions and sauté an additional 1 minute. Add chicken broth, potatoes, and sausage. Simmer until potatoes are cooked, about 45 minutes.
4. Add crumbled bacon, kale, cream, and fresh ground black pepper. Simmer 5 minutes and serve.
—JOBBLYMAN
