Cook Time: 25 minutes
Total Time: 25 minutes
6 links sweet Italian sausage
2 medium baking potatoes, diced
4 oz pancetta, diced
3/4 cup onions, diced
1 medium to large clove garlic, minced
2 cups escarole, chopped, or kale, cut in half, then sliced
2 tablespoons chicken base
4 cups water
1/2 cup whipping cream
Remove sausage from casings; brown in a skillet, breaking up, until cooked through. Place onions and pancetta in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve. Serves 5.
This soup is seriously good people. I use the kale and add more chicken broth to the base.
It was supposed to be a chilly fall night when we had this, but surprisingly for the Pacific Northwest it was in the 7o's. I guess the temp broke some long standing record. We all enjoyed the soup anyway.....because we were hungry.....and it is good!