I modified Joelen's original recipe because I felt it could use some more seasoning. The spiciness was also a little more than I think this soup should have so I reduced the amount of cracked red pepper in my modified recipe. You can always see her original recipe by clicking on the source link.
This soup was part of the birthday dinner that I made for my mom. The other items that I made can be found in separate posts:
- Sun-Dried Tomato, Basil, and Parmesan Muffins
- Shrimp Scampi Bake
- Chinese Bolo Bao with Nai Wong Filling ("Pineapple" Custard Bun)
- 4 cans (8 cups) low sodium chicken broth
- 1 lb italian sausage, removed from casings
- 3 baking potatoes, scrubbed
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon italian blend seasoning
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- 1 bunch fresh kale
- 1/2 cup 2% condensed milk or half and half
- In a large dutch oven or large stockpot over high heat, add the chicken broth and bring to a boil.
- While the broth is coming up to a boil, prepare the potatoes by slicing in half lengthwise and then cutting each half into 1/2 inch cubes with the skin on. Set aside.
- With the italian sausage removed from the casings (or you could use bulk italian sausage too), crumble the sausage into the hot broth. Add the potatoes to the pot, season with spices and cook until the potatoes are tender, about 15-20 minutes. If desired, skim grease off the top at this time.
- As the potatoes soften, prepare the kale by cutting away the tough core and stem. Slice the leafy greens into slices and place in a bowl.
- Once the potatoes have softened up, remove from heat or turn the heat off. Stir in the kale (don't worry, it will cook down!) and condensed milk or half and half. The heat of the soup will cook the kale without turning it brown.
- Serve hot.