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Sausage and Kale Soup

Monday, November 13, 2017




I love recipes that use minimal ingredients that I usually always have on hand. And I especially love ones that are full of flavor. This recipe is both. Rustic, homemade goodness.  This tastes like the zuppa toscana you get at the Olive Garden Restaurants.

Sausage and Kale Soup
1  lb package hot  italian  sausage
3 red 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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