A simple rustic Italian sausage and potato soup that’s easy to make and so delicious! Hope you enjoy it! Recipe below:
Ingredients
1 lb (spicy) Italian sausage
6 oz pancetta (or bacon), chopped
1 medium onion, finely diced
2 heaping Tablespoons minced garlic (6 cloves)
6 cups chicken stock
4 cups water
1/2 teaspoon dried Italian herb blend
6-7 medium russet potatoes, cleaned, skin on
1 cup heavy cream
1 bundle kale, leaves stripped and chopped
Sea salt, as needed
Directions
In a non-stick pan on med-high heat, break down and cook the sausage until it’s in consistent pieces and cooked.
In a stock pot on med-high cook the pancetta for 3-4 min, until nicely browned, remove from pan keeping all the rendered fat in the pot. Add the sausage, break apart as it cooks, and when it’s browned, remove it from the pot leaving the fat in. Then add the onions. Saute onions in all the fat (no extra oil needed) until they are soft and translucent. Add garlic and stir for about 1 min until fragrant. Add the sausage and pancetta back in, mix well, and add the stock, water, and Italian herbs. Cover and let come to boil.
Meanwhile, slice the potatoes into rounds a little bigger than 1/8th in. Once the soup has been boiling for a couple of min, gently add the potatoes, cover again, and reduce heat to med-low. Let simmer until potatoes are soft, about 10 min. Slowly stir in the cream, then add the kale. It’s done!
Serve immediately with a crack of black pepper, and fresh grated Parmesan or Romano.
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