Taken from funonadime.com and addapted where needed.
Fall is in the air and I love to make soup this time of year. It’s so wonderful to cozy up under a blanket with a hot bowl of soup and a piece of crusty bread to dip in it. Almost as good as hot chocolate and biscotti. Yum! that sounds good maybe I’ll make some biscotti this week. 🙂
1 pound mild sausage (Applegate farms or local made organic)
1 diced yellow onion (large)
1/3 pounds pancetta (or bacon, chopped, optional, make sure it’s nitrate free and raised humanely or organic)
3 cloves garlic (minced)
29 ounces chicken broth
1 quart water
1 cup heavy whipping cream (optional)
3 russet potatoes (medium, sliced in half, and then in 1/4 inch slices)
2 cups kale (chopped or you can use spinach)
salt and pepper to taste
1 tablespoon good olive oil
parmesan cheese (grated)
- Heat oil in skillet over medium heat; remove sausage from casings and sauté until it’s nice and brown; use wooden spoon to break up into small chunks. Drain (excess fat) and set aside. In the same skillet, sauté pancetta, onions and garlic over medium high heat for approximately 8-9 minutes, or until the onions are soft; drain and set aside.
- Place water and chicken broth in a large pot; bring it to a boil. Add potatoes, sausage and bacon pancetta to pot; simmer for 25-30 minutes. (you can cook less, I like my potatoes slightly overcooked, kind of creamy). Add cream into a pot and bring it a boil; season with salt and pepper; add kale and turn off the heat.
- Serve with grated Parmesan cheese.