This is one of the BEST soups! I love Olive Garden, but with it being about an hour drive to the nearest one, I don't go often. I decided I could make this soup on my own, even in the 80 degree weather yesterday. I am so glad I did! There is minimal prep work and it cooks itself in the crockpot. This is true comfort food, and while normally I use fresh kale, I decided to try this with frozen kale as the three stores I went too were all out of fresh kale for some unknown reason. This was still amazing, and the kale permeates more of the soup when the small pieces break up. I might actually prefer it this way!
Ingredients
4 large russet potatoes, peeled and cubed
1 lb hot Italian ground sausage
1 yellow onion, diced
1 heaping tbsp minced garlic
4 cups (32 oz) reduced sodium chicken broth
Up to 2 cups of water
1 tsp Himalayan salt
1 tbsp pepper
2 tsp paprika
1 tsp thyme
I tbsp oregano
2 tsp basil
3/4 cup heavy cream
1 cup frozen or chopped fresh kale
Grated Parmesan cheese for topping
Directions
Heat a skillet to medium-high, add in sausage, onions and garlic. Stir until meat is cooked through and onions are slightly clear. These will continue cooking in the soup so they do not have to be fully cooked. Drain of fat, and place in crockpot. Top with diced potatoes and spices. Pour in chicken broth. If chicken broth does not cover tops of potatoes, slowly pour in up to two cups of water until just covering the potatoes. Gently stir to mix. Cook on low 6 hours or high for 3-4. Add in kale and cream, stir to mix, and cook on low another 30 minutes. Stir well and serve with grated parmesan on top. So quick, so easy, so delicious!!!
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