As per usual, I went online to do some research. There were a plethora of custom variations available, but none seemed to be "dead on," so to speak. So I did what I usually do: take my favorite parts of each recipe, combine them, then add my own touches.
My variation on the recipe itself is remarkably simple and inexpensive to make. Since I'm a huge fan of outdoor cooking, I decided to make this entire recipe in my camp-style Dutch oven out on the patio. I think it adds an extra dimension of flavor that you really can't get any other way. I have, however, prepared the instructions for traditional indoor equipment.
Anyway, without further ado, here's what you need to do to recreate my version of this well-known and well-loved soup.
Ingredients
(1) 16 oz package Smoked Zesty Italian sausages
2 Potatoes, cut into 1/4 inch pieces
3/4C Chopped Onion (sweet, preferably)
1 Tbs white sugar
6 Slices Applewood-Smoked Bacon
1 1/2 tsp Minced Garlic
2C Kale/Spinach (spinach, in my case; more readily available), washed and shredded
2 Tbs Chicken soup base/bullion
1/8C beef stock
1 Quart water
1/2C Heavy Whipping Cream
1 Tbs Italian seasoning
1/4 tsp Black Pepper
Pinch of Kosher salt
Method
- Preheat oven to 300 degrees
- Place sausage links onto a baking sheet, then bake for 25 minutes
- Cut cooked sausage in half lengthwise, then into 1/2 inch slices
- Place onion and bacon slices in a cast-iron pan, then cooked over medium heat until onion is almost clear
- Remove bacon and crumble, then set aside. Then add sugar to onions. Stir until it absorbs, then remove from heat.
- Add garlic to onions, cook one additional minute. Add chicken soup base, water, and potatoes. Simmer for 15 minutes.
- Add crumbled bacon, sausage, kale, and heavy cream. Simmer another 5 minutes.
- Serve hot
And there you have it. My folks and I ate the entire pot of this terrific soup within the first hour it was done. We all had seconds. Hope you will too!
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