We’re under a Winter snow advisory here in Michigan, so I pulled this recipe out of the archives and we’re staying cozy inside with a Christmas movie, soup and sugar cookie baking!
This has got to be one of the easiest soups to make, but it’s always been a favorite. Think of it as a simplified version of Olive Garden’s Zuppa Toscana.
Serve it with warm bread and maybe a salad if you’re feeling ambitious. I’ve transferred this to a slow cooker when I want to make it ahead and keep it warm. What I like about this soup, is I usually have all these ingredients. I keep the sausage and kale in the freezer and I always have a bag of onions and potatoes on hand.
- 1 Pound rolled sausage
- 1 Onion I prefer red onion
- 4 to 5 Large potatoes cut into cubes I don't even peel them!
- Fresh or frozen kale I've also used frozen spinach
- 2 Tbl garlic powder
- 4 cups water
- 1 cup heavy cream I skip this when going dairy free
- Salt and pepper to taste I use a lot of pepper
Cook sausage and drain (or hey, don't drain and it's even better!)
Add water and potatoes
Stir in garlic powder, salt and pepper to taste (I like a lot of pepper)
Cook until potatoes are tender
Add heavy cream if desired or leave it out and add more water to keep it dairy free!
Add kale or spinach and cook until warm
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