Hearty Italian Lamb Soup with Kale & Potatoes

A rich, comforting soup made with seasoned grass-fed ground lamb, tender golden potatoes, and hearty kale — all simmered in a savory Italian broth and finished with half and half. Ready in under an hour, and even better when the lamb is seasoned the night before.

Ingredients

Meat prep

• 1.25 lbs ground lamb
• 4 cloves garlic, minced
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 1 1/2 tsp fennel
• 1 1/2 tsp paprika
• 1/2 tsp red pepper flakes
• 1 ½ tsp oregano
• 2 tbsp cold water

Soup ingredients

• 1 tbsp Italian seasoning
• ½ onion diced
• 5 tbsp Better than Bouillon – chicken base
• 2.5 lbs golden or red potatoes
• 2 qt water
• 1 bunch kale
• ½ c half and half

Directions

Make-ahead directions (if time allows). Combine the meat and seasonings listed under “Meat prep” the day before and refrigerate. 

For a quick dinner - Combine meat and seasonings and diced onion in a stock pot or Dutch oven and cook until the meat has browned and the onion is soft.

Add bouillon, water, and Italian seasoning. Dice potatoes and add to the pot. For a quick meal, boil water to speed up the cooking time; otherwise, potatoes can simmer on the stove until you are ready to add the next ingredients. After potatoes are tender, turn the heat to a simmer. 

Wash and separate kale leaves from stalks, tearing into small pieces. Add kale and let it cook until tender. 

Add half and half.  Serve topped with freshly grated parmesan cheese and extra red pepper flakes for a spicy soup.