This soup was made out of left-over chicken feta sausages and turkey breast from last two dinners. Adding potatoes water dark greens cream Parmesan made a perfect comfort one pot soup in 30 minutes! Yum!
Ingredients
16 oz spicy Italian sausage
8 slices of bacon
½ large onion diced
2-3 cloves of garlic minced
28 oz low-sodium chicken broth
3 cups water
5 medium russet potatoes thinly sliced
1 tsp crushed red pepper flakes optional
Salt and pepper optional
4 cups chopped kale
1 cup heavy whipping cream
Parmesan cheese
Directions 1. Brown sausage in a saucepan in oil. Transfer sausage with a slotted spoon to clay pot. 2. Cut bacon into small pieces. Add bacon to sauce pan and cook until crispy. 3. Stir in chopped onion garlic Cook for 5 to 6 minutes or until onion is translucent. Transfer to your clay pot. 4. Add the rest of ingredients in your clay pot. Set on stew or fast to cook for 30 - 40 minutes. 5. In last 10 minutes of cooking, add kale in soup and continue to simmer for 10 minutes. Stir in heavy cream until heat through. 6. Ladle soup into bowls and serve with Parmesan cheese.
