Rating: 4.5 stars
56 Ratings
  • 5 star values: 43
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

After many attempts and revisions I think my version of this hearty soup is much better and lower in fat than the restaurant dish that inspired it. Enjoy! For a healthier option, use turkey sausage and low-fat sour cream.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.

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  • Heat a large skillet over medium-high heat. Cook and stir pork sausage, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

  • Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are soft, 15 to 20 minutes.

  • Stir kale, sour cream, and Parmesan cheese into the soup; cook until the kale wilts, about 5 minutes. Garnish with extra Parmesan cheese if desired.

Nutrition Facts

508 calories; protein 21.3g; carbohydrates 51.9g; fat 24.6g; cholesterol 63.4mg; sodium 1563.5mg. Full Nutrition
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