Sausage and Kale Soup

 Serves 6-8

1 lb.  Italian sausage links, casings removed and sliced

1 tablespoon extra virgin olive oil

1/2  yellow onion, diced

1 carrot, peeled and diced

3 cloves of garlic, minced

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

2 containers (32 oz.) containers chicken stock

2 cups kale, ribs removed and chop

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1/2 teaspoon  salt

1/4 teaspoon pepper

1 1/2  cups half and half

Grated Parmesan Cheese for serving

Add extra virgin olive oil and sausage to a large pot on medium high heat. Cook sausage until it's browned and cooked through.  This will take 5-6 minutes.

Remove sausage with a slotted spoon to a paper lined plate.  Add the onions, carrots and garlic to the pot and cook until softened.  This will take 5-7 minutes.  Add the sausage back to the pot.

Pour in the chicken stock and add in diced  potatoes, kale, basil, oregano, red pepper flakes, salt and pepper. Turn heat to simmer and cook for 8-10 minutes or until potatoes are fork tender. 

Stir in half and half and cook for 2-3 more minutes. Adjust seasoning if needed.

 Serve with a sprinkle of Parmesan cheese. 

 


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