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Sausage and Kale Soup

Monday, March 25, 2013


I love making soups for lunch.This one is one of my favorites.I use turkey sausage, turkey bacon and milk to lighten it up a bit,but the regular version is wonderful.Tastes like the zuppa toscana you get at the Olive Garden Restaurants.

Sausage and Kale Soup
1  lb package hot  italian  sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream



DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
Remove bacon and crumble. Set aside.
Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

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