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Sausage Soup




Source of Recipe


posted by Cynthia Bowan on Family Fare


List of Ingredients




2 reg. cans College Inn chicken broth
1 can College Inn chicken broth with lemon and herbs
about 2 1/2 c. finely shredded kale
1/2 lb. smoked sausage, thinly sliced
1/2 lb. tiny red potatoes (or more...)
2 cloves garlic, minced
1/2 - 1 tsp. red pepper flakes
1 can green beans, drained
1 pint whipping cream
grated Parmesan, Romano and Asiago cheese mixture



Recipe



Bring 3 cans soup to boil in large saucepan. Wash potatoes, cut into small pieces. Add kale, sausage, potatoes, garlic and red pepper; simmer until potatoes start to fall apart and kale is soft. Mash the potatoes a little - you want lumps. Add green beans. By now, the broth should be greatly reduced. Add the whipping cream and gently heat - do NOT boil.

Serve the soup in large bowls with good fresh bread. Sprinkle 1-2 T. cheese mixture on top. Taste before adding salt...ours did not need it.