Potato kale sausage soup

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TT
TT @cook_4083658
State College, Pennsylvania

Ten servings. Think Olive Gardens Zuppa Toscana soup...

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Ingredients

30 mins
10 servings
  1. 1 lbitalian turkey sausage
  2. 2 boxeschicken broth, 32 oz each
  3. 6russet potatoes, cubed
  4. 3 cupsfresh kale
  5. 1 Tbspminced garlic
  6. 1 pkgcream cheese (8oz)

Cooking Instructions

30 mins
  1. 1

    Brown and crumble sausage and garlic in Dutch oven. Remove sausage set aside.

  2. 2

    Add broth and potatoes to pot and bring to boil. Continue rolling boil under potatoes are tender. I like them REALLY done. Then I even smash them just a bit to thicken the soup.

  3. 3

    Add cream cheese in small chunks, stir until melted. (I think the whipped cream cheese melts easier)

  4. 4

    Chop kale into bite sized pieces and add to pot. Simmer for ten minutes.

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Comments

Written by

TT
TT @cook_4083658
on
State College, Pennsylvania
Honestly, I put my recipes here so that I can easily look them up myself (although some are made often enough that I no longer need the recipe - like the pork chops, my son's favorite). That being said, these are the tried and true dishes I make on a regular basis for my family. But, of course, I'm glad to share...enjoy.
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