Sausage, Potato, and Kale Soup
Serves:
12
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Yay. It’s soup weather! This is a make-at-home version of Olive Garden’s "Zuppa Toscana" The only difference is you dont't have to leave your house to enjoy a bowl of this one.
Dovetailing Tip: Use the kale you prepped on day 2 in todays soup.
Prep Time:
Cook Time:
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Ingredients:
| 2 bunches | kale , picked over, cleaned, and torn into bite sized pieces |
| 12 | whole red potatoes, sliced thin |
| 1 | whole onion, chopped |
| 1 1/2 pound | 1-1/2 Italian sausage |
| 1/2 teaspoon | red pepper flakes (more to taste) |
| 2 cups | low sodium chicken broth |
| 2 cups | whole milk |
| 4 cups | half-and-half |
| splash of heavy cream | |
| fresh or dried oregano | |
| black pepper to taste |
Directions:
Prepare the kale and set it aside.
In a medium pot. boil sliced potatoes until tender. Drain and set aside.
In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.
Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
Source: thepioneerwoman.com
