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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sausage and Kale Soup Recipe

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This recipe for Sausage and Kale Soup is from Answering the Call, 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:  
4 slices bacon, cut into small dices
1 pound hot Italian sausage, ground or links with casing removed (I like to use the chicken sausage)
1 large yellow onion, diced
4 cloves garlic, minced
4 C chicken broth or stock
3 C potatoes, peeled and cubed (I substitute rutabaga, turnip or white beans)
Sea salt and fresh black pepper
2 C packed kale, cut into bite size pieces
1 C heavy cream or 14 oz. can evaporated milk (I use fat free evaporated milk)
Parmesan cheese, grated for serving
Directions:
Directions:
In a large soup pot, cook bacon over medium heat until crispy. Add sausage and break it apart as it cooks. Once the sausage is browned and crumbled drain off the grease, leaving a Tbsp or two to sauté the onion.

Push the sausage to the edges of the pot and add onion to the center. Saute until translucent, then add garlic and sauté until fragrant.

Stir in broth and potatoes (or rutabaga/turnip/white beans), season with 3/4 tsp. salt and 1/4 tsp pepper. Simmer for about 20 mins. or until potatoes are tender.

Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and reseason as needed. Serve with parmesan cheese and crusty bread.
Personal Notes:
Personal Notes:
I love the sausage and kale soup at Olive Garden. I found this recipe while I was trying to find something similar at home.

 

 

 

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