So much better than Olive Garden's!
Ingredients:
1/2 lb hot Italian sausage
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices [3 cups sliced potatoes of choice *I used baby reds, cut in half*]
1 large onion, chopped
1 TB bacon bits- turkey bacon is tasty too]
2 garlic cloves, minced
4 cups kale,( or spinach) chopped [ has a surprisingly mild flavor, so go ahead and add more for more vitamin and mineral goodness]
4 cups chicken broth
1 cup milk 2% or whole
Freshly grated Parmesan cheese. [I used a whole wedge which made about 1.5 cups shredded]
Directions:
Chop or slice uncooked sausage into small pieces. [*I boil mine in about 2 cups of water, so it falls into smaller pieces more easily, and the water separates the meat from the grease much better, makes for easy draining, and significant cut in fat grams in the final dish*]
Brown sausage in your soup pot. Drain well.
Add chicken broth to pot and stir.
Place onions, potatoes, bacon bits and garlic in pot.
Cook on medium heat until potatoes and onion are done [about 30-40 minutes].
Reduce heat to low, add cooked bacon[*optional*] and kale( spinach), heat about 20 minutes.
Add milk.
Heat through, about 2 or 3 minutes, and serve with plenty of freshly grated Parmesan.
Directions:
Chop or slice uncooked sausage into small pieces. [*I boil mine in about 2 cups of water, so it falls into smaller pieces more easily, and the water separates the meat from the grease much better, makes for easy draining, and significant cut in fat grams in the final dish*]
Brown sausage in your soup pot. Drain well.
Add chicken broth to pot and stir.
Place onions, potatoes, bacon bits and garlic in pot.
Cook on medium heat until potatoes and onion are done [about 30-40 minutes].
Reduce heat to low, add cooked bacon[*optional*] and kale( spinach), heat about 20 minutes.
Add milk.
Heat through, about 2 or 3 minutes, and serve with plenty of freshly grated Parmesan.