Ingredients
- 1 1/2 lbs ground mild Italian sausage
- 1 tbsp Italian seasoning
- 1/2 tbsp fennel seeds
- 2 tsp onion powder
- 2 tbsp minced garlic
- 10 slices thick-cut bacon (diced)
- 2 tbsp flour
- 2 tbsp chicken bouillon
- 6 cups water
- 1 1/2 lbs sliced yellow potatoes
- 4 cups kale (chopped) appx 8 stems
- 3/4 cup heavy whipping cream
- 1/2 tbsp red pepper flakes (optional)
Instructions
- Preheat oven to 400℉.
- Using a cookie (with aluminum foil) add bacon and bake until done. Approx. 25-30 minutes.
- In a large dutch oven or large pot, on medium-low, add ground Italian sausage, Italian seasonings and fennel seeds. Once browned, move Italian sausage into a bowl.
- In the same dutch oven, add onion powder and minced garlic. Cook for 2 minutes. Add flour, chicken bouillon and 6 cups of water. Bring to a boil. Next add sliced yellow potatoes. Cover and cook on medium-low for 20 minutes.
- Remove kale from stems and chop into bite-size pieces. Rinse in a colander. Stir in kale and simmer for 12 minutes. Stir in Italian sausage, 1/2 of the bacon, heavy whipping cream, and red pepper flakes (optional) and simmer for 10 minutes.
- Taste and season with salt and pepper as needed. While adding to a bowl, top soup with more bacon, parmesan cheese and fresh parsley.