So I’m not going to lie…I don’t cook. It’s not that I can’t cook, it’s just that I don’t like it. I’m not that type of person who can just look at a basket of ingredients and come up with something off the top of my head. I would get eliminated in the first round of Chopped. That’s why I love baking so much, because it’s super structured and you need to follow a recipe for the end product to come out perfect…and also because I have a massive sweet tooth.
On those days when I am feeling ambitious and decide to tackle a savory recipe, I like to stick with one-pot meals. Minimal cleanup, no fuss, good food. I’ve made this soup a few times, and it’s always one of my favorite things. It’s really filling and not super heavy, and it’s an homage to the Olive Garden soup that we all know and love.
Sausage, Potato & Kale Soup (adapted from THIS recipe)
2 large bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
7 large Red Potatoes, diced
1 whole Onion, Chopped
1-1/3 pound Hot Italian Chicken Sausage
1/2 teaspoon Red Pepper Flakes (more To Taste)
2 cups Low Sodium Chicken Broth
3 cups 2% Milk
3 cups Half-and-half
Instructions: Prepare the kale and set it aside. In a large pot, crumble and brown the Italian sausage with the onion and little bit of olive oil. Drain as much as the fat as you can. Stir in the red pepper flakes, Italian seasoning, chicken broth, milk, and half-and-half. Add the potatoes. Simmer for 30 minutes. Give it a taste and adjust seasonings as needed, then stir in the kale. Simmer an additional 10-15 minutes, then serve.