Sausage Kale Soup
Makes 8 servings/2 quarts
1 pound uncooked Italian sausage links
3/4 cup chopped onion
1 bacon strip, diced
2 garlic cloves, minced
2 cups water
1 can (14-1/2 ounces) chicken broth
2 cups diced potatoes
2 cups thinly sliced fresh kale
1/3 cup heavy whipping cream
Place the sausages in a ungreased 15-in. x 10-in. x 1-in. baking pan; pierce
casings. Bake at 325° for 15-20 minutes or until fully cooked. Drain; set aside
to cool.
Meanwhile, in a saucepan, saute onion and bacon for 3 minutes or until onion is
tender. Add garlic; saute for 1 minute. Add water, broth and potatoes; bring to
a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are
tender.
Cut sausages in half lengthwise, then into 1/4-in. slices. Add kale, cream and
sausage to soup; heat through (do not boil).
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