Olive Garden Soup
Preparation is a bit time consuming. Lots to chop and cut up.
This makes a large amount of soup.
16 oz spicy Italian sausage
I used three slices of bacon. Cut into small pieces. The recipe
calls for 8.
1/2 large onion diced
2-3 cloves of garlic minced
quart of chicken broth (the recipe says 28 oz or two cans)
two cups of water and a bit more (the recipe calls for three)
3 pretty good sized russet potatoes peeled, halved than thinly
sliced
1 tsp pepper flakes
salt and pepper
4 cups chopped kale - remove from stem and chop it up
1 cup of heavy cream
Parmesan cheese
Use a big pan like a dutch oven.
- breakup and brown the sausage
- remove the sausage for later
- add the bacon and cook until crispy.
- add onion and cook for 5 minutes or until translucent
- add garlic and cook for 30+ seconds
- Add chicken broth and water. Also pepper flakes, salt and pepper
- Add the potatoes and sausage. Heat to simmer.
- Cook potatoes for about 10 minutes.
- Add the kale and cook for about 10 more minuets.
- Stir in the heavy cream - I forgot the cream.
Serve with the Parmesan cheese.
9Sep19