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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Italian flavors blend in a creamy, satisfying soup that has potatoes, italian sausage, and kale. I like a kick, so I use spicy sausage and add crushed red pepper flakes. The heavy cream really pulls this soup together and makes it restaurant-worthy! Don't forget a fresh, crusty loaf of bread for dipping. Ingredients:
1 lb ground hot italian sausage |
1 teaspoon crushed red pepper flakes |
3 medium white onions, diced |
1/4 cup bacon bits (i use hormel brand) |
4 garlic cloves, chopped |
10 cups water |
5 tablespoons chicken bouillon powder (to taste) |
1 pint heavy cream |
6 cups potatoes, cubed |
1 bunch kale, discard center stalks and coarsely chop greens (cavolo riccio) |
1 bunch fresh italian parsley or 1 bunch chives, chopped for garnish |
1 loaf crusty italian bread, sliced |
2 tablespoons extra virgin olive oil |
Directions:
1. Saute ground spicy italian sausage and crushed red pepper flakes in 1 T olive oil. (I use 8 quart stock pot.) Drain fat and move mixture into bowl, set aside.
2. In same pan, add 1 T olive oil and saute white onions, garlic, bacon bits, and potatoes until onions are soft.
3. Add water and chicken boullion powder and stir thoroughly. Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
4. Turn off heat, immediately add kale, sausage and heavy cream. Stir together.
5. Garnish with chopped italian parsley or chives, serve hot with slices of bread.
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