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!
