Mix the flour, eggs and water for the dumplings really well and set aside for later.
Brown the Italian sausage in a large pot until fully cooked.
Drain excess fat and set aside while preparing other ingredients.
Saute the crushed red peppers, onions, garlic, bacon and potatoes for about ten to fifteen minutes on medium heat until bacon starts to cook up.
Add broth, basil, and pepper, until soup starts to boil.
Take the dumpling mixture and spoon into boiling water in about heaping teaspoon size balls. Reduce heat to medium low and cover for ten minutes, stirring occasionally.
Add the heavy cream, half and half or dairy-free alternative, and stir until it is fully mixed in.
Add the kale, stir so it is mixed in and soup is ready to serve!
To make dairy-free use 8 ounces of either dairy-free ricotta or dairy-free cream cheese alternatives in place of the heavy cream.
© Copyright Mehl's Gluten-Free Bakery
1404 33rd St S, Suite H • Fargo, ND 58103 | (701) 205-4174