Cooking 101 - Sausage, Kale & Potato Soup

If you need a hearty winter comfort soup, THIS IS IT!!!

This. Is. SO. Good.  Especially with BFF Kadie's bread. 

When I want something good to eat, I go check out Kadie's blog - she's always got exactly what I want on there.  That's where I found this soup and I absolutely had to try it.

I did mine a little differently - but the general idea is the same.  This soup reminds me of Zuppa Toscana at the Olive Garden, but I actually think this one is better.   {squeal!}  I doubled my recipe because I wanted a big pot, so here's my version:

SAUSAGE, KALE & POTATO SOUP

2 T olive oil

1 onion, diced

4 cloves garlic, minced

1/4 -1/2 t. crushed red-pepper flakes (depends on how spicy you like it)

5-7 large potatoes cut into small, 1/2 inch chunks (I used red potatoes)

1/4 c. fresh chopped Italian parsley

6 c. chicken broth (6 c. water + 3 Tbs. chicken base) 

1 bunch kale, stemmed and shredded (about 3-4 c. shredded)

1.5 - 2 lbs. Italian sausage, casings removed

1/3 c. heavy cream (optional, but wonderful!)

In a large pot, heat oil over medium. Add onion and cook until soft.  Add garlic and red pepper flakes; cook until fragrant.   Add the potatoes, parsley and broth and bring to a boil. Reduce heat.  Simmer until the potatoes are tender, 10-15 minutes.

Meanwhile, brown sausage until it's no longer pink.  Set aside.

In a blender, or with an imersion blender, puree half the soup. Return to the pot and add kale and sausage. Simmer until the kale is wilted about 10-15 minutes.  Add heavy cream.  You don't have to use all of it if  you don't want. Salt & pepper as needed

Makes about 8-10 generous servings.