This recipe that got me through this past cold, snowy, never-ending winter. It's very close to the delicious soup served at the Olive Garden. It goes together fast, is filling and fairly inexpensive.
- 1 lb. sweet turkey Italian sausage
- Large pinch red pepper flakes
- ¼ cup bacon bits
- 1 large onion, chopped
- 2 large cloves fresh garlic, minced
- 16 oz. chicken broth
- 1 quart water
- 2 large russet potatoes cut in quarters lengthwise then sliced
- 1 cup whipping cream
- 1 bunch fresh Tuscan (flat) kale, washed well, chopped and tough stems removed
- Salt and pepper
Brown sausage in your soup
pot; then add the pepper flakes, bacon, onion and garlic and sauté for a minute
or two. Add chicken broth and water and
stir then add the potatoes. Cook on medium heat until potatoes are tender
(about 10 minutes). Add the kale and cream
then salt and pepper to taste. Heat until kale is tender but still bright green.
