Rich Italian Sausage and Potato Soup
Prep Time: 40 minutes
Cook Time: 30 minutes
Ready in 1 Hour, 10 Minutes
Servings: 7
“Strips of kale, cream, and cooked sausage are added in the final stage to this potato soup made with onions and pancetta cooked in chicken broth.”
INGREDIENTS
1 pound Italian Sausage
¾ cup chopped onion
1 slice pancetta bacon, diced
1 ¼ teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
1/3 cup heavy cream
DIRECTIONS
• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done.
• Cut each link in half lengthwise, and then into ½ inch slices. Set aside for later.
• In a 4 quart saucepan over medium heat, sauté the onions and the pancetta for 10 minutes, or until onions are almost clear.
• Add the garlic and sauté for one more minute.
• Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes.
• Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.
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