I love finding ways to use avocados! This looks like a good way to use them and also a good…
When you just can't decde between hummus and guacamole!!! 🥑
Cooking with Passion
When I went to college in the US, I remember going to Olive garden and trying this soup. I was hooked! It was perfect and I just wanted to keep having bowls of this soup. When I move to Canada, I realized we didn’t have an Olive Garden so I figured it was time to make this soup at home. My husband loves this soup too, so it is really a favorite of ours and makes an appearance often.
The main flavor component is the italian sausages. I get my hot italian sausages from Costco but you can use mild if you don’t like the heat. Do not try and replace this with other things like ground beef or chicken, only because you will notice there is no seasonings other than what the sausage has. I cut the sausage meat out of its casing for this soup as it needs to be crumbly. You do not need to add any additional salt to this soup.
Preparation Time – 15 Minutes
Cook Time – 15 Minutes
Serves – 4
Hot Italian Sausages – 4, taken out of the casing
Onions – 3 Small, cubed
Garlic – 4 cloves, minced
Potatoes – 2 large, cubed
Kale – 3 Cups, chopped
Chicken Broth – 900 Ml
Half and Half (Cream) – 1 Cup
Olive oil – 2 Tablespoons
In a large pot heat the olive oil on medium heat and using a wooden spoon break the sausage into smaller bits.
Once it looks like above, add the onions and garlic, saute for a minute. Then add the cubed potatoes.
Add in the chicken broth and bring to a low boil, then reduce to a simmer and cook covered for about 7 minutes. Check to see if potatoes are cooked.
Add the cream and mix well. Switch off the heat, add the kale and mix well. It will wilt as it hits in the heat.
Your soup is ready! When I said it was easy I wasn’t joking, you could really make this after you get home from work. Pop some garlic bread in the oven and you have an awesome weeknight meal.
We have also made a lighter version of this by substituting the potatoes with butternut squash and using coconut milk instead of the cream. It still tastes amazing to us and we tend to use the lighter version more often.
These are things you may need to make this soup:
*Disclosure: Some of the links in this article contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.*