This recipe came from my best friend, Lina Misamore. She is an amazing cook! I’m not sure if my soup is as good as hers, but the family seems to love it. Enjoy!
INGREDIENTS:
- 1 lb. Hot Italian Sausage, casings removed
- 1 lb. Mild Italian Sausage, casings removed
- 1 Large White Onion (diced)
- 3 cloves Garlic, (minced)
- Kosher Salt
- Freshly Ground Black Pepper
- 6 cups Low-Sodium Chicken Broth
- 4-5 large Russet Potatoes (with skin; sliced)
- 1 bunch Kale, Leaves Stripped & Chopped
- 1 cup Heavy Cream
- ½ cup Grated Parmesan
- In a large pot over medium heat, cook sausage, breaking up until browned and no longer pink; 5-7 minutes.
- Drain excess grease and set aside.
- Add onion to the pot and let cook until soft; 5 minutes.
- Add garlic and cook until fragrant; 1 minute.
- Season with salt & pepper.
- Add chicken broth and potatoes. Cook until potatoes are tender; 23-25 minutes.
- Stir in kale and let cook until leaves are tender and bright green; 3 minutes.
- Stir in heavy cream, sausage & parmesan. Simmer; 5 minutes.
NOTE: I sometimes increase the potatoes, broth & cream for a larger batch.