This soup is reminiscent of an Italian soup I've had at popular restaurants, but better! I love all the ingredients in this soup, so of course it would be tasty, but I was even surprised at how tasty it ended up.
It is also a 30-45 minute meal and most of the ingredients are likely in your pantry. You can add in other vegetables if you wanted, my husband wanted the bacon to be doubled instead, haha. I am sorry I don't have more pictures, it was eaten way to fast to snap some. We have made it twice and my 2 year old LOVES it, so that is a bonus. This soup serves 6-8, but is a great one to double. It is so delish!!!
Ingredients:
1 lb of nitrate free chicken breakfast sausage, I used Isernio's chicken breakfast sausage, you could even use a pork sausage if you wanted
1 white onion chopped
5 cloves of garlic crushed
1 quart chicken broth, I love pacific organic brand
1 tsp white ground pepper
1 tsp sea salt
1 tsp poultry seasoning
3-4 slices of cooked, chopped and drained bacon, I prefer nitrate free
12 small baby Yukon potatoes sliced to cube sized bites or 3 med Yukon gold potatoes
1/2 bushel of kale chopped
1 cup almond milk, or milk/cream of your choice
Here's how to make:
Sauté the onions in olive oil and breakfast sausage, I used Isernio's chicken breakfast sausage. It comes in a 1 lb tube. Add 1 tsp sea salt, 1 tsp white pepper and 1 tsp poultry seasoning. Cook on med until the onions are translucent and the sausage is cooked through. Add the 5 cloves of crushed garlic. Saute another minute or 2.
Add in the chopped potatoes, chopped cooked bacon, quart of chicken broth and 1/2 tsp cracked black pepper. Bring to a boil, turn down to low and simmer for 30 minutes or until potatoes are tender. Uncover and add in 1 cup of almond milk and chopped kale. Simmer another 10-20 minutes. Enjoy!!!
