This recipe is similar to one of the Italian soups that is served at a popular Italian restaurant chain. However, my version has much more meat and many more veggies. The last time we made this, we added more chicken stock than what is listed below, since it didn't seem like there was enough liquid. We also had an entire bunch of kale to use up, and it was more than two cups. When cooking the kale, keep in mind that it takes a little longer than spinach to cook down. Test the kale when you think it's finished, to make sure it has the texture you like. This is a really a hardy Italian soup which is perfect for cold weather! 1 lb. spicy Italian sausage (or use whatever Ital. sausage you have and add a few red pepper flakes)
1/2 lb. bacon - chopped
1 qt. water
32 oz. carton (4 C) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
1/2 C carrot, grated
2 cups kale, chopped
1 cup milk, half and half, evaporated milk, or heavy whipping cream
salt and pepper - to taste
Brown sausage and bacon in a medium skillet, breaking sausage into small pieces as it cooks; drain, set aside.
Place water, broth, potatoes, garlic, onion, and carrot in a large soup pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 more minutes. Add kale and milk to pot; season with salt and pepper; heat gently until kale is tender.
