Cooking Instructions
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Step 1
In a dutch pan, sear
Sweet Italian Turkey Sausage (565 g)
on each side until browned. Set aside on a plate to cool.
Step 2
Slice sausages into 1-inch pieces.
Step 3
Chop
Bacon (8 slices)
into small pieces and add to the pot. Fry until crispy. Remove bacon and set aside in a small bowl. Optionally, remove some of the bacon drippings.
Step 4
Add
Onion (1)
to the pot with the bacon drippings and cook until clear.
Step 5
Add
Garlic (3 cloves)
and cook for one minute. Stir frequently. Reduce heat to medium and add
Low-Sodium Chicken Broth (475 mL)
.
Step 6
Add
Russet Potatoes (2)
to the pot along with the cooked sausage.
Step 7
Add
Kale (50 g)
to the soup.
Step 8
In a small bowl, add
Water (720 mL)
to
All-Purpose Flour (5 g)
or cornstarch until it makes a paste. Stir to combine and add to the soup.
Step 9
Add
Crushed Red Pepper Flakes (2 g)
if desired, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 10
Stir in the
Half and Half (240 mL)
and let heat through.
Step 11
Simmer soup for an additional 5 to 10 minutes, stirring occasionally.
Step 12
Ladle soup into bowls, serve with crispy bacon pieces and
Parmesan Cheese (to taste)
and enjoy!
