Ingredients
- 1 large onion (chopped)
- 1 tablespoon of olive oil
- 1-2 cloves of garlic (minced)
- 6 links of italian sausage (removed from casing)
- 6-8 ounces of mushrooms (small pack from grocery store)
- 1-2 teaspoons of red pepper flakes (depending how hot you like it)
- 8-10 small red potatoes (thinly sliced with peels on)
- 1 bunch of kale
- 1-2 cup(s) of heavy cream
Directions
Remove italian sausage from the casings and add to a soup pan. Add 1-2 teaspoons of red pepper flakes. Break up sausage into crumbles and cook until done. Drain off and discard the sausage fat. Add onions, garlic and mushrooms and cook until done. Add two quarts of chicken broth and the thinly sliced potatoes. Bring to a boil and simmer for 15 minutes.
Chop kale into small pieces and place in a colander. Rinse well and add to a saute pan with olive oil. Season with salt and pepper, cover and cook for 5-7 minutes until wilted.Then add to the soup pot. Add 1-2 cup heavy cream. Simmer for 4-5 minutes and then serve.
