I looooove, love, love this soup. Our friends, the Jantzens, introduced my husband and I to this recipe a couple of years ago. It has so many flavors at so many levels, it's just fantastic; and very similar to the Olive Garden's Tuscan Sausage & Kale soup.
I decided to create my own take on this perfect autumn dinner recipe using only 7 ingredients. Keep it simple, and the flavors will rock.
This recipe will make A LOT. Luckily, it was Thursday Night Football so I had a lot of guys to feed! You will need a huge stock pot. It's perfect for football games, dinner parties, or potlucks! Note: if you have little ones, you may want to go easy on the spice.
Ingredients:
2 lbs. ground breakfast sausage (pork is best)
2 - 48 oz. packages of Chicken Broth
1 - 32 oz. package of Chicken Broth
7 medium-small red potatoes, halved then sliced into 1/4" pieces
4 1/2 c. chopped kale
1 pint heavy whipping cream
1 tsp. garlic
2 tsp. crushed red pepper flakes
Heat your stock pot over medium-high heat. Spray some non-stick on the bottom of the pan. Add in the sausage, stirring to help it crumble into little pieces. Cover and let it cook for about 3-5 minutes. Stir and break up any large pieces. Add the crushed red pepper flakes and garlic. Mix well. Keep cooking until all of the sausage is no longer pink.
Add in the sliced potatoes and stir. Pour in all of the chicken broth, stir well. Cover and let it cook on medium-high for 15-20 minutes, or until the potatoes are tender. Reduce the heat to medium-low.
Remove the lid and add the chopped kale. Cover and let it cook the kale for about 5 minutes. Pour in the heavy whipping cream. Stir well.
Serve with bread and butter.
Makes at least 30 servings.