At the hint of fall weather...we all say mmmmmm to soup. Cozy here we come! This is an Italian inspired soup, with some zip to it to warm you right up.Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins.
- 1 lb italian chicken sausage (or pork sausage), spicy version is best!
- 1 medium yellow onion
- 4 cloves fresh garlic
- 32 fl oz chicken stock
- 4 medium redskin potatoes
- 1/2 tsp fennel seed
- 2/3 cup organic half and half
- 2 cups curly kale, chopped
In large stockpot, cook sausage, then set aside. No need to clean pan. Add 1 tablespoon olive oil to stockpot, saute onions and garlic on medium heat until soft.
Add chicken stock then turn heat to medium-high. Add fennel seed and cooked sausage to stockpot.
Slice redskin potatoes to 1/4" thick rounds (and cut into half moons if they are large potatoes). Add potatoes to soup and cook for about 15 minutes on medium heat. They are done when you can easily pierce them with a fork.
Remove from heat and swirl in half and half. Taste and season with salt and pepper per your taste! If you'd like more heat, add a pinch of red pepper flakes.
Serve with a fresh side salad!