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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This is a mild spicy soup that is perfect on a cold day. This is my take on the soup served at Olive Garden which I love. Instead of kale I use escarole or spinach as a preference for my family. It’s so easy to make and makes a very large pot to feed a crowd. Cut the recipe in half if not so much soup is desired. Ingredients:
3 (32 ounce) boxes chicken broth |
3 lbs italian sausage, browned and broken up |
4 large yukon gold potatoes, diced into cubes, not too large |
2 bunches escarole (about 8 cups) or 2 bunches spinach, sliced (about 8 cups) |
1 teaspoon salt |
1/2 teaspoon red pepper flakes |
1 cup heavy cream |
1 teaspoon fresh garlic |
Directions:
1. Fry sausage in pan, set aside.
2. In a large pot, bring broth, cream, salt, pepper flakes and garlic to a boil.
3. Add the sausage, sliced escarole or spinach and potatoes, (cubes shouldn't be too large or too small) and add to the broth.
4. Simmer for hour. Adjust any seasoning if needed.
5. Serve.
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