Sausage & Kale Soup

Fall is approaching and there is nothing better on a cool fall day than a great bowl of soup! I really think this could be one of my favorites so far. The sausage adds a little heat and you can’t miss with kale, it’s a power food!. A little cream and you are in for a delightful dinner. I hope you enjoy it as much as we did.

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Sausage & Kale Soup 

1 Lb. Hot Italian sausage, bulk style
5 cloves of garlic
2 onions chopped
freshly ground black pepper
6 cups chicken broth
6 russet potatoes, diced
4 cups curly kale, leaves stripped and chopped
1 1/2 cups heavy cream
Grated Parmesan, for serving

In a large pot over medium heat, cook sausage, until browned and no longer pink. Add garlic and onion and let cook until golden, 5 minutes more. Season with pepper. Add the chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are falling apart, about 1 hour. Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream and heat through.  This can be made on your camp stove or in a Dutch oven using charcoal.

Serve with Parmesan cheese.

Source:  3GuysOutside

Sausage & Kale Soup
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Prep time: 
Cook time: 
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Serves: 8 servings
 
Fall is approaching and there is nothing better on a cool fall day than a great bowl of soup! I really think this could be one of my favorites so far. The sausage adds a little heat and you can't miss with kale, it's a power food!. A little cream and you are in for a delightful dinner. I hope you enjoy it as much as we did.
Ingredients
  • 1 Lb. Hot Italian sausage, bulk style
  • 5 cloves of garlic
  • 2 onions chopped
  • freshly ground black pepper
  • 6 cups chicken broth
  • 6 russet potatoes, diced
  • 4 cups curly kale, leaves stripped and chopped
  • 1½ cups heavy cream
  • Grated Parmesan, for serving
Instructions
  1. In a large pot over medium heat, cook sausage, until browned and no longer pink. Add garlic and onion and let cook until golden, 5 minutes more. Season with pepper. Add the chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are falling apart, about 1 hour. Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream and heat through. This can be made on your camp stove or in a Dutch oven using charcoal.
  2. Serve with Parmesan Cheese.

 

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