Ingredients
Scale
- 4–6 thick cut bacon, sliced thinly
- 1 lb. ground pork Italian sausage (spicy or mild)
- 1 tablespoon olive oil
- 1/2 yellow onion, small diced
- 6–8 garlic cloves, minced
- 1/2 lb. heirloom potatoes, cut into 1/2 inch pieces
- 2 quarts chicken bone broth
- 1–2 large bunches kale, stems trimmed and leaves roughly chopped
- 1/2 teaspoon each sea salt and ground black pepper, to taste
- 1/2 teaspoon red pepper flakes, optional
Instructions
- In a large Dutch oven pot, cook the bacon over medium heat until crispy brown. Remove with a slotted spoon and set aside. Remove the bacon grease from the pan – pour it off but don’t wipe the pot clean.
- Return the pot to the heat and cook the sausage. Using a wooden spoon to break up the meat into small pieces while it cooks. When the sausage is fully cooked, use a slotted spoon to remove it from the pot to a shallow bowl.
- Add the olive oil and onion to the pot. Sauté for 2-3 minutes. Add in the garlic and cook for 1 minute. Add in the potatoes and bone broth. Bring up to a boil and turn the heat to low for 8 minutes.
- Place the cooked sausage and kale into the soup and stir to combine. Taste the broth for any added salt and pepper – add to your taste. Sprinkle in the red pepper flakes and serve.
Notes
No need to wipe or clean out the pot after removing the bacon and the sausage. The natural fat, oil and flavors from the meat will flavor the soup – so don’t remove it.
When I say ‘to taste’, grab a spoonful of the broth and taste test it. If you think it needs more salt or pepper, add it. You don’t need to add the whole 1/2 teaspoon amount written in the recipe. I just want to make sure you have that amount, in case. Also everyone’s salt/pepper levels are different – so always taste your food.
- Prep Time: 5
- Cook Time: 20
- Category: soup
- Method: stove top
- Cuisine: dinner