How to make it

  • Preheat oven to 300ºF.
  • Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into ½ inch slices.
  • Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
  • Remove bacon and crumble.
  • Add garlic to the onions and cook an additional 1-minute.
  • Add chicken base, water, and potatoes, simmer 15 minutes.
  • Add crumbled bacon, sausage, kale and cream.
  • Simmer 4 minutes and serve.
  • Optional: You may wish to add a half teaspoon of fennel seed to this.
  • Makes 8

Reviews & Comments 12

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • peacenlove 4 years ago
    Going to make it tonight with Field Roast Italian Sausage!
    Was this review helpful? Yes Flag
  • cleofis_randolph_the_patriarche 6 years ago
    I made this soup before. It comes out better when you make it yourself than the Olive Garden version. Awesome!
    Was this review helpful? Yes Flag
  • eeks 6 years ago
    All sounds good, variations, suggestions....a little mozzarella and parmesan sprinkled on top, and maybe a few black olives and green pepper also!! Yum

    sounds great though, just as it is!!
    Was this review helpful? Yes Flag
    " It was excellent "
    rosemaryblue ate it and said...
    I love this recipe. I use fresh spinach, and just a tiny, tiny pinch of oregano. I add a little Parmesan cheese to the bowl before serving. Delicious!
    Was this review helpful? Yes Flag
  • lottbglottcs 7 years ago
    I love this soup. I like to use sweet italian sausage instead of the spicy then add crushed red pepper flakes to control how much ZIP the soup ends up with.
    Was this review helpful? Yes Flag
  • bartnkelly 7 years ago
    I made this in the crockpot and threw everything in all at once (italian sausage was already cooked). Instead of Kale, I used spinach. Soup was a little bland but nothing that some salt/pepper couldn't fix. Will definitely make again when there's snow on the ground!
    Was this review helpful? Yes Flag
  • softgrey 7 years ago
    Curly CHICORY or ESCAROLE would be a good sub for kale and also keep it really in the italian flavours...


    Was this review helpful? Yes Flag
  • cheflette 7 years ago
    This sounds wonderful!! I love soup...going to make this one this week. Thanks!
    Was this review helpful? Yes Flag
  • hydranga 7 years ago
    Sounds delicious!! I think chard or spinach will work perfect!
    Was this review helpful? Yes Flag
  • thepiggs 7 years ago
    There might be some in this group who would know exactly what to use as a substitute. Any others with ideas?

    Was this review helpful? Yes Flag
  • thepiggs 7 years ago
    How about using green cabbage leaves or broccoli or cauliflower leaves.
    Something dark green in the same family might do.
    It would change the flavor but I think it would still be good. Trust me, that soup is WONDERFUL!!! It would just have a minor flavor change but it would still be good.
    And...yes, you might look for frozen. I don't know that they have it but would think it's available somewhere.
    Hey, you might even try a mix of the green leaves and spinach. Try something and see. You can call it a variation on a theme.
    Good Luck!

    Was this review helpful? Yes Flag
  • linebb956 7 years ago
    No kale anywhere... what do you think I can use in place? I miss my greens! We have chard, turnips and that is about it... I have not checked to see if there is frozen.. In the winter here I grow my own but in summer... nada.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes