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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This zesty Italian soup is sure to become a favorite with your guests - just as it has with mine, promises Nancy Dyer of Grove, Oklahoma. The spicier the seasoning in the sausage, the better the soup. Ingredients:
1 pound uncooked johnsonville® mild italian sausage links links |
3/4 cup chopped onion |
1 bacon strip, diced |
2 garlic cloves, minced |
2 cups water |
1 can (14-1/2 ounces) chicken broth |
2 cups diced potatoes |
2 cups thinly sliced fresh kale |
1/3 cup heavy whipping cream |
Directions:
1. Preheat oven to 325°. Place the sausages in a ungreased 15x10x1-in. baking pan; pierce casings. Bake 15-20 minutes or until fully cooked. Drain; set aside to cool.
2. Meanwhile, in a saucepan, saute onion and bacon 3 minutes or until onion is tender. Add garlic; saute 1 minute. Add water, broth and potatoes; bring to a boil. Reduce heat; cover and simmer 20 minutes or until potatoes are tender.
3. Cut sausages in half lengthwise, then into 1/4-in. slices. Add kale, cream and sausage to soup; heat through (do not boil). Yield: 8 servings (2 quarts).
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