I tried a new recipe this week. It’s “keto” but I did it anyways. I looked up the original recipe and the only reason it’s different is that the Olive Garden versions has potatoes in it, apparently.
- 6 slices bacon, roughly chopped
- 1 lb ground mild Italian sausage
- 1 tbsp (14g) butter
- 2 tsp (10g) minced garlic
- ½ tsp ground sage
- ¼ tsp black pepper
- 2 ¾ cups chicken broth
- ¾ cup heavy whipping cream
- ¼ cup shredded parmesan cheese
- 1 lb radishes, quartered
- 2 oz kale, de-stemmed, roughly chopped
- In a large pot over medium heat, cook chopped bacon until crisp. Transfer bacon to a paper-towel-lined plate and dispose of grease, but do not wash the pan.
- In the same pot over medium-high heat, cook ground sausage until browned, breaking the meat apart with a wooden spoon while cooking. Transfer browned sausage to a paper towel-lined plate and dispose of grease, but do not wash the pan.
- To same pot over medium heat, melt butter. Add garlic and spices and saute until fragrant, about 1 minute. Increase heat to medium-high and add in chicken broth, heavy cream, and shredded parmesan. Bring mixture to a simmer, add quartered radishes, and decrease the heat to medium-low. Simmer until radishes are fork-tender, about 15-20 minutes.
- Stir in browned sausage and chopped kale and continue to simmer until kale wilts, about 5-10 minutes, before serving in bowls. Garnish soup with crisped bacon crumbles.
It’s just a little over 300 calories a serving. I did not add radishes because Michael can’t eat them. I did add some onions to it. I liked that addition.
I halved the recipe because I didn’t want 8 servings. We basically got 3 servings out of what I made. Which was fine with me.
While I was making the soup I was a little concerned that there wasn’t enough liquid in it. I ended up using the whole can of (reduced sodium) chicken broth and that made it more soup like. It was tad on the thin side, but I liked that it had more liquid.
I’m a fan of kale, in general (by the way, Logan calls kale “Chaos” LOL), but this is a great way to use up some kale if you have too much of it.
I liked how the soup turned out. It was really flavorful! And even better the next day for lunch. It was a tad on the salty side (not too bad) so next time I wouldn’t add any salt to the recipe. I end up adding salt and pepper to everything, but the sausage was salty enough in this dish.
Overall, we were fans. I would definitely make it again. I’d probably try it with the potatoes next time!