Italian Sausage, Potato, and Kale Soup with Gremolata Inspired Olive Oil

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Italian Sausage, Potato, and Kale Soup

  • 2 pieces Tribeca Oven Focaccia
  • 8 oz. Bacon diced
  • 2 lbs. Hot Italian Sausage crumbled
  • 2 large Yellow Onion diced
  • 1 head Garlic minced
  • 12 pts. Chicken broth
  • 1 pt. Water
  • 12 medium Gold potatoes quartered and ¼” sliced
  • 8 cups Kale stripped and chopped
  • 1 cup Heavy cream
  • 1 Tbsp. Kosher salt
  • 1 tsp. Black pepper
  • As needed Parmesan shaved

Gremolata-inspired Topping

  • 2 cup Olive Oil
  • 2 cup Basil finely minced
  • 1 cup Flat leaf parsley finely minced
  • 2 each Lemon zest finely minced
  • 2 each Lemon juice
  • 2 clove Garlic grated
  • 1 tsp. Kosher salt
  • As needed Maldon salt


  • Prepare Tribeca Oven Focaccia per package instructions
  • In a large pot, sauté diced bacon over medium heat until browned. Set bacon aside onto a plate lined with a paper-towel.
  • Sauté Italian sausage until cooked through. Set sausage aside onto a plate lined with a paper-towel. Spoon out excess oil, leaving about 4 Tbsp. in the pot.
  • Sauté the onion until soft and slightly golden, then add minced garlic and sauté until fragrant.
  • Add the chicken broth and water, then bring the pot to a boil. Reduce to a low boil, stirring occasionally, add the sliced potatoes and cook for about 10 minutes, or until the potatoes are tender.
  • Meanwhile, prepare gremolata topping for the Tribeca Oven Focaccia. Combine olive oil, basil, flat leaf parsley, garlic, kosher salt, and the juice and zest of the lemons.
  • Slice the Tribeca Oven Focaccia in half horizontally, then into breadsticks. Grill the breadsticks and top with gremolata.
  • Add chopped kale and sausage to the soup. Simmer until kale is tender.
  • Bring to a low boil, then stir in heavy cream. Season with salt and pepper.
  • Garnish soup with bacon and shaved parmesan.
  • Serve soup with grilled Tribeca Oven Focaccia topped with gremolata and garnish with maldon salt.

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