| | Directions |
- Brown the sausage in a Dutch oven or large pot, and add the onions partway through the browning process.
- Add the tomato paste when onions are almost browned. Set mixture aside in a bowl.
- Brown sliced bacon pieces; add to bowl.
- Saute pressed garlic; add to bowl.
- Drain grease from pot. Add the ingredients in the bowl back into the pot and add the chicken broth.
- Bring to a boil; then add potatoes and carrots. Cook over medium heat until carrots and potatoes are tender.
- Add the buttermilk, warm the soup to a suitable temperature, and serve.
- Note: Suitable garnishes include chopped basil leaves, fresh grated parmesan cheese, chives, or crushed red pepper flakes.
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Cook Time: 30 minutes
Servings: 4
|  | | Ingredients | | - | | 1 pound ground Premio sweet Italian sausage meat |
| - | | 1 large white onion - diced |
| - | | 1 tablespoon tomato paste |
| - | | 4 slices bacon - thinly sliced before frying |
| - | | 2 teaspoons pressed garlic |
| - | | 32 ounces chicken broth |
| - | | 1 large baking potato - diced |
| - | | 1 cup sliced carrots |
| - | | 1 cup buttermilk - (or light cream) |
| - | | 1/4 teaspoon crushed red pepper - (optional) |
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