Made with our Calivirgin Premium Extra Virgin Olive Oil
Servings: 4-6 | Prep Time: 15 min | Total Time: 1 hour
- INGREDIENTS
- INSTRUCTIONS
- 4 slices thick cut bacon, chopped
- ¾ pound ground spicy Italian chicken sausage
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 ribs celery, chopped
- 4 small yukon gold potatoes, peeled and chopped
- 6 cups chicken broth
- ⅓ cup basil pesto
- 1 lemon, juiced
- 1 pinch crushed red pepper flakes
- Kosher salt and black pepper, to taste
- 1 bunch Tuscan kale, roughly chopped
- ¾ cup heavy cream
- ½ cup parmesan, grated
- Fresh thyme, for topping
- Calivirgin Olio Nuovo or Premium Extra Virgin Olive Oil, for drizzling
- Cook the bacon in a large soup pot over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes.
- Add the garlic, celery, and potatoes, and cook 2 minutes. Add the broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender.
- Stir in the kale, cream, and parmesan. Cook until the kale is wilted, about 10 minutes. Remove from the heat. Stir in the reserved bacon.
- Serve the soup drizzled with Calivirgin Olio Nuovo and topped with additional parmesan and fresh thyme. Enjoy!
Premium Extra Virgin Olive Oil
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