Ingredients
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10 cups water
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7 chicken bouillon cubes (not granules)
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1 teaspoon salt
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1 1/2 teaspoons crushed red pepper flakes
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2 teaspoons garlic paste
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1 lb ground Italian sausage
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1 large white onion, diced
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1 bunch fresh kale, torn in small pieces (or 16 oz. bag of prewashed and cut Kale. Discard stems)
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1 cup heavy cream
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4 ounces bacon bits, Hormel is good
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1 lb russet potato, peeled and sliced (Or cubed. About 3 large)
Instructions
- In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
- Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
- Add the cream and bacon bits, and simmer for about 10 minutes.
- Notes:
- I use 10 medium size potatoes.
- Half and Half can be substituted for the heavy cream if desired.
- Kale can be found in the produce department of most grocery stores.
- The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.