Sausage and Kale Soup

 Serves 6-8

1 Lb. Ground Italian sausage

1/2  yellow onion, diced

3 cloves of garlic, minced

1 large russet potato peeled and diced into 1/2 inch pieces

2 32 oz. containers of chicken stock

1 Cup Kale chopped. Make sure you remove the stocks.

1 Cup half and half

1 tbsp. extra virgin olive oil

1/2 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. red pepper flakes

1/2 tsp. salt

1/4 tsp. pepper

Grated Parmesan Cheese to top when serving.


In a large pot on high heat, sauté onion and garlic in extra virgin olive oil until soft, about 5 minutes.  

Add chicken stock and diced  potatoes. Potatoes will take 7-8 minutes until fork tender. 

While potatoes and stock are simmering, add sausage to a saute pan and brown.  Make sure there is no pink left in the sausage.

When the sausage had browned, add it to the potatoes and stock mixture. 

Add kale, basil, oregano, red pepper flakes, salt and half and half.  Turn heat down so the soup is at a simmer.  Cook for 10 minutes uncovered.  Sprinkle Parmesan Cheese to serve. 

 


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