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RECIPES/Soups
Creamy and tasty soup that is ready in less than an hour. For Veggie Potato and Kale soup, omit sausage and saute onion and garlic in 1 tablespoon of olive oil. Substitute vegetable broth for chicken broth.
Regina’s Quick & Easy Sausage, Potato & Kale Soup
INGREDIENTS

2 bunches Kale, Picked Over, Cleaned, Bite Sized Pieces (to save time buy large bag cleaned and bagged kale)

12 whole washed Red Potatoes, Sliced Thin (use food processor)

1 whole Onion, Chopped (use food processor)

2 cloves of garlic minced (use food processor)
1-1/2 pounds hot Italian Sausage

1/2 teaspoon Red Pepper Flakes

2 cups Chicken Broth

2 cups Milk

4 cups Half-and-half

Seasonings-Fresh Parsley & oregano , Black Pepper, additional red pepper flakes and Parmesan Cheese
Instructions

Prepare the kale and set it aside. In a medium pot, boil sliced potatoes in water until tender. Drain and set aside. In a large soup pot, crumble and brown the Italian sausage, onion and garlic. Drain as much as the fat as you can. Stir in the red pepper flakes, parsley & oregano, chicken broth, milk, and half-and-half. Simmer gently for 30 minutes.


Check seasoning and adjust seasonings as needed. Add the potatoes and gently stir in the kale. Simmer an additional 10-15 minutes, serve with crusty bread and Parmesan cheese.

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RECIPE FACTS

Servings: 6-8 servings

Nutritional information per serving

No nutrition information available

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