Carissa Team Tink Staffer

02/16/2015 03:37 AM

Sausage, Potato and Kale Soup
It's similar to the Olive Garden's Zuppa Toscana, but made with better ingredients.

What you'll need:

2 bunches Kale, cut into thin strips with rib removed
10-12 Small Potatoes, cubed
1 Onion, Chopped
4 Garlic Cloves, chopped
1 lb. Tink's Hot Sausage
1-2 teaspoons crushed red pepper
2-3 teaspoons Dried Oregano
1 teaspoon Dried Parsley
1 teaspoon Dried Basil
2 cups Chicken Broth
2 cups Whole Milk
4 cups Heavy Cream or Half and Half
Salt & Pepper To Taste
Coconut oil or butter

Wash the kale. Cut the rib out and slice in thin strips. Set it aside.

In a medium pot, boil potatoes until tender. Drain and set aside.

In a large pot, cook the onions in a little coconut oil or butter. When onions become tender, add the sausage, crumble and brown. Stir in the crushed red pepper, garlic, oregano, parsley and basil. Add salt and pepper. Stir and allow to cook for 2 minutes. Add chicken broth, milk, and half-and-half. Simmer for 30 minutes.

Taste and add seasonings as needed. I tend to add extra pepper, salt and usually garlic powder. Add the potatoes and stir in the kale. Simmer an additional 2o minutes to cook kale, then serve.

This soup is easy and is a crowd-pleaser. If you are cooking for small children, you may want to cut back on some of the red pepper. I like a little kick to it, but not everyone does.

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