Sopa Rustica
Cuisine: Southwestern
Author: Anita
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
A simple robust soup that's a meal in itself
Ingredients
  • ½ lb Italian sausage (bulk or casings removed)
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 5 small new potatoes (about the size of limes), sliced into ¼ inch slices
  • 2 cups curly kale, leaves stripped and chopped (~ 1 bunch)
  • 1 cup half and half or milk
  • 2 slices bacon
  • ¼ cup diced medium hot green chiles
  • ¼ cup grated Parmesan cheese, for serving
  • salt and freshly ground pepper to taste
Instructions
  1. In a large pot over medium heat, brown the sausage while breaking it up into small bits with the back of a wooden spoon, about 5-7 minutes. Transfer to a plate to drain.
  2. In the same pot, brown the bacon and remove to the plate with the sausage, leaving the bacon and sausage fat in the pot.
  3. Add the onion to the pot and cook until soft, about 5 minutes, then add chicken broth and potatoes. Cover and simmer until potatoes are soft, about 25 minutes.
  4. Stir in kale and let cook until tender and bright green, about 3 minutes, then stir in the half and half, green chiles, sausage, and crumble in the bacon. Simmer 5 more minutes.
  5. Season to taste with salt and pepper.
  6. Sprinkle Parmesan on top and serve.
  7. Enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/sopa-rustica/