This is my favorite soup to make when the temperature starts to drop. I promise making it at home is way better than going to Olive Garden. It’s a quick, easy and an inexpensive meal to make during the week.
A few tips: I prefer to make mine super spicy. So, to season it I usually use salt, black pepper, cayenne pepper, creole seasoning, and onion powder. You pretty much just season it to taste so feel free to use whatever you prefer. I personally don’t drain the sausage after browning it, but you certainly can to get rid of the fat/grease. You can also use ground turkey or turkey sausage if you aren’t into pork. The base of the soup is basically chicken broth so the soup is thin, but I personally like the consistency as is. If you want the soup to be a little thicker you can use flour or cornstarch.
What you’ll need:
1 tbsp of olive oil
1lb of Italian Sausage (I prefer Jimmy Dean)
1 large onion
2 cloves garlic, minced
4 cups of chicken broth
2 or 3 russet potatoes
1/2 bunch of kale chopped
1 cup of heavy whipping cream
Heat oil olive in pot or cast iron enameled dutch oven over medium heat. Add onions and cook until almost translucent then add minced garlic and Italian sausage. Cook until browned. Add chicken broth and bring to a boil. Season with a salt, pepper, seasoning salt (creole seasoning), and cayenne pepper. Add potatoes and cook until tender. Usually like 10 to 15 mins. Reduce heat to low and add the kale for about 5 mins. Stir in the heavy whipping cream and let simmer for about 5 mins. I usually add some more cayenne pepper at the end because I like mine to have a kick!
