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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Soup-Rich Italian Sausage & Kale Recipe

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This recipe for Soup-Rich Italian Sausage & Kale is from LINDA LOVED TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Italian sausage
3/4 c. chopped onion
1 slice pancetta bacon, diced
1 & 1/4 t garlic, minced
1 cube chicken bouillon
4 c. water
2 potatoes, cubed
2 cups kale, rinsed & julienned
1/3 c. heavy cream
Directions:
Directions:
Preheat oven to 300º.
Place sausage links on a sheet pan, and bake for 15-20 min, or until done.
Cut each link in half lengthwise, and then into 1/2 inch slices.
Set aside for later
In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until the onions are almost clear.
Add the garlic and saute for one more minute.
Add the chicken base OR bouillon, water, and potatoes and bring to a simmer for 15 minutes.
Add the kale, cream, and reserved sausage.
Simmer for 5 more minutes and serve.
Variations:
Use ground Italian sausage instead of link; brown in a sauce pan.
Also, use 2 slices regular bacon instead of pancetta.
May also substitute garlic powder, but what Italian cook would allow that!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Olive Garden, eat your heart out: this soup is better & fresher.

 

 

 

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