With all this chilly weather we have been having, there can never be too many bowls filled to the brim with warm, comforting soup. At least that's my excuse for sharing yet another delicious soup recipe. And another restaurant favorite.
Everyone and their mother has probably dined at that certain ubiquitous Italian chain restaurant famous for their unlimited soup, salad, and bread sticks lunch. To most people, the menu at this particular chain features some fairly mediocre Italian food (well, everyone except Marilyn Haggerty) - nothing horrible, but certainly nothing too impressive or spectacular.
This recipe makes a lot of soup! Which really is great because you will go back for bowl after bowl!
Inspired by Olive Garden
1 pound hot Italian sausage, casings removed
1/2 teaspoon crushed red pepper
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
3-4 medium potatoes, peeled and thinly sliced
1 cup half-and-half or cream
1/4 bunch kale, coarsley chopped
Salt and Pepper to taste
Cook the Italian sausage, red pepper flakes, and a couple tablespoons of water in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, about 10-15 minutes. Drain and set aside.
Add the onions and garlic the the same Dutch oven and cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven with the onion mixture, scraping the bottom of the pan with a wooden spoon. Bring to a boil over high heat. Add the potatoes, and continue to simmer/boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the half-n-half or cream and the cooked sausage; heat through. Adjust seasonings to taste. Mix the kale into the soup just before serving.