Italian Sausage & Potato Soup

20171023_182934.jpgYears ago The Hubby fell in love with a soup at The Olive Garden.  When he did, finding restaurant recipes wasn’t that easy.  But, after a lot of digging, I came up with it.  Since then, I’ve changed it to fit our tastes a little bit more.

But here it is . . . and he loves this soup so much that he’ll ask me to make it even during the middle of summer.  He likes it best if I make it a day ahead of time.

Italian Sausage & Potato Soup

You will need:

  • 1 package of italian sausage (I like the brat form and he likes the hot one)
  • 1 onion
  • garlic
  • butter or bacon grease
  • potatoes
  • heavy cream
  • kale
  1. Boil the italian sausage (if you are using the brat form) in the chicken broth.
  2. Roughly chop the potatoes and cook them for about 20 minutes in the chicken broth.
  3. Brown the sausage and let them rest.
  4. Sweat the chopped onion and minced garlic in butter or bacon grease.
  5. When the potatoes are just about done, add the garlic and onion.
  6. Add the chopped kale.
  7. Bring to a boil for 10 minutes and then cover and let sit for about an hour to cook the kale a little.
  8. Chop the sausage into bite sized pieces and add to the soup.
  9. Add the heavy cream.
  10. Put in refrig and let sit over night.
  11. When you are ready to eat the soup, heat it slowly (do not let it boil since it has cream in it) and then serve.

I don’t really have measurements for the items in this recipe because I do it by taste.  You can add salt, pepper, crushed red pepper . . . whatever you like.

**** Note**** There is more than 1 package of sausage pictured here because I was making two different dishes at once and just cooked all of the sausage at once.

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