Whenever I go to Olive Garden, I always have to get this soup. It's so insanely fantastically delicious. Several years ago, I had a wicked craving for this soup but couldn't go get my Olive Garden fix. I decided to look it up online. I wasn't expecting to find a recipe nearly as good, but I found one! I love it even more, because it costs way less to make and I get several meals of this soup instead of just a single bowl.
The only problem I had with this recipe was that the original said you can use spinach or kale. The very first time I made it, I used spinach. It. was. disgusting. The spinach got completely slimy in the soup and didn't hold up well at all for leftovers. So do NOT use spinach as a substitution. It's gotta be kale.
Now that I'm on blood thinner medication, I have to be super careful about eating foods high in Vitamin K. When the pharmacist tole me that kale has the highest Vitamin K out of any of the dark greens, my mind instantly started mourning the fact that I won't be able to eat this soup as much as I normally do in the winter. Well, as much as I used to eat it in the winter, before I moved to the gosh dang desert.
Ingredients:
1 pound hot style bulk sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon garlic, minced
5 cans chicken broth
6 potatoes, cubed
1 cup heavy cream
1/4 bunch kale
Cook sausage and red pepper flakes. Drain excess fat and remove sausage from pan. Using the same pan, cook bacon. Remove bacon, leaving a few tablespoons of drippings in the pan. Cook onion and garlic in bacon drippings until tender. Add chicken broth and potatoes. Cook for 20 minutes. Reduce heat to medium, then add cream and sausage. Simmer for 10 minutes. Stir in kale just before serving. Serve with rolls or breadsticks!
What's your favorite soup?
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