RICH ITALIAN SAUSAGE AND POTATO SOUP

Strips of kale, cream, and cooked sausage are added in the final stage to this potato soup made with onions and pancetta cooked in chicken broth.

Yield: 7 servings
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Ingredients

  • 1 pound(s) Italian sausage
  • 3/4 cup(s) onion chopped
  • 1 slice(s) pancetta bacon diced
  • 1-1/4 teaspoon(s) garlic minced
  • 4 cup(s) chicken broth
  • 2 potatoes cubed
  • 2 cup(s) kale rinsed and julienned
  • 1/3 cup(s) heavy cream

Preparation

  1. Preheat oven to 300
  2. Place sausage links on a sheet pan and bake for 15-20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside.
  3. In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken broth and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.
  4. Serves 7
December 2012

This recipe is a personal recipe added by naughtymax and has not been tested or endorsed by MyRecipes.

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