Servings: 4
4 Hot Italian Sausages
1 Onion small
4 Cloves Garlic
2 Potatoes russet
2 Stalks Celery
1 Bunch Kale
1 Cup Water
4 Cups Chicken Broth
1 Tsp Oregano dried
Salt & Pepper to taste
1 Cup Heavy Cream
1/2 Cup Sun-Dried Tomatoes
1/4 Cup Parmesan Cheese
Remove the sausages from the casings. Then fry them in a large pot until cooked through. Leave all of the grease in the pot. Next add the diced onion. Let simmer for 1 minute stirring throughout. Add the minced garlic, the chopped potatoes and the chopped celery.
Chop and add the kale, then add the water. Stir in the chicken broth and the oregano along with the salt and pepper.
Add the heavy cream, the chopped sun-dried tomatoes and the parmesan cheese. Let simmer for 15 - 20 minutes or until the potatoes are tender. Enjoy!
Notes
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
“Hot” Italian sausage does give this soup a spicy kick but you can substitute with medium or mild Italian sausage and make a less spicy version.
You can buy sausage without the casings, if you prefer not to have to remove them yourself.
The sausage can be substituted with ground chicken, beef, pork or even tofu for this soup recipe.
The Kale can be substituted with fresh spinach if preferred or needed.
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