I have decided to start the year off with some of my favorite things and this soup is definitely one of my favorite recipes.
I make Sausage and Kale soup all the time and the best part is you can eat on it for days because when you re-heat it, the flavor is even better. This soup is hearty for the winter months and light for the spring and summer.
So, basically I am saying, it is perfect!
There are many variations out there of this soup. You may recognize it from the Olive Garden. This is the same concept with just a few changes that make it easier. A few shortcuts that I like!
You will need:
– about 4 large Russet Potatos
– Italian sausage
– Onion chopped
– Bacon bits
– 1 cup of whipping cream
– 2 14.5 oz. cans of chicken broth
– Red Pepper flakes
– salt and pepper
First, I brown the sausage. I usually buy mild Italian sausage by the pound. The Johnsonville brand but you can buy the hot kind too for a bit more kick. This is also a one pot recipe so brown the sausage in the pot, remove and set aside. It goes in a bit later.
Now, add the chicken broth and 4 cups of water. Next, goes in the chopped onion and sliced potatoes. Cook on high and let it boil until potatoes are soft and pulling apart. Should look like the potato skin is pulling off the potato.
Lower the heat to medium and add the sausage you already cooked. Then, red pepper flakes as many as you want. The more, the spicier the soup will be so it is up to you. Also, add bacon bits and salt and pepper. Let this cook on medium for 10-ish minutes.
Note: Recipes for Zuppa Toscana soup like the kind Olive Garden makes, say to cook your own bacon. I simplified this with the bacon bits. I usually buy the real bacon bits but then sometimes all I have on hand are Bacon pieces from McCormack. (pictured below)
Either way, I think it is fine to add whatever you have.
Final step is to chop your kale into pieces. About half a cup and add 1 cup of whipping cream. Simmer on low and you are ready to eat in 5 minutes.
I love how the sausage and potatoes make this soup so hearty. It really is the perfect soup on a cold winter night. But then in the summer it is also light because of the kale. I make this soup all year long and for parties I transport it in my slow cooker where it stays warm and it feeds a lot of people. So perfect!
Maybe I should call this soup Perfect Sausage and Kale Soup because that is exactly what it is! Perfect!
Like I said, eat it the day after you make it or a couple of days after because the flavor just gets better.
Hope you try it and make it over and over and over………
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