 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
The spicier the seasoning in the sausage the better the soup. I have added carrots and cabbage to this soup. mmm mmm good! Recipe by: N Dyer Ingredients:
1 lb italian sausage (uncooked) |
3/4 cup onion, chopped |
2 slices bacon, diced |
2 garlic cloves, minced |
2 cups water |
1 (14 1/2 ounce) can chicken broth |
2 cups potatoes, diced |
2 cups fresh kale, thinly sliced |
1/3 cup heavy whipping cream |
Directions:
1. place sausage in a ungreased 15-in x 10-in x 1in baking pan, pierce casings, bake at 300*F for 20 to 25 minutes or until fully cooked.
2. drain and set aside to cool.
3. in a saucepan saute onion and bacon for 3 minutes or until onion are tender. add garlic, saute for 1 minute, add water, broth and potatoes. bring to a boil.
4. reduce heat, cover and simmer for 20 minutes or until potatoes are tender. cut sausages in half lenhthwise, then into 1/4 in slices. add kale, cream, and sausage to soup.
5. heat through (do not boil).
|
|