3 Italian sausage links

1/2 onion, diced

3 cloves of garlic, minced

5 C. of chicken stock

2 russet potato, peeled and diced into bite sized chunks

2 C. of kale or green Swiss chard, chopped

2 C. of 2% milk

Sea salt and fresh cracked pepper to taste

Pinch of crushed red pepper (more if you want it spicy)

 

Cook the bacon in a large Dutch oven over medium heat. Once it’s finished place on a paper towel. Crumble then set aside for later. Remove the turkey Italian sausage from the casing and put in the Dutch oven along with the diced onion. I made sure to really mix my Italian sausage so it was crumbles. Sauté until the onion is soft and the sausage is cooked, add the garlic, stirring frequently for 45 seconds. Add the chicken stock, milk, potatoes and kale along with the crushed red pepper, sea salt and fresh cracked pepper to taste.  Cook on medium low for 60 minutes or until the potatoes are soft and tender. Ladle into soup bowls and garnish with crumbled bacon. Enjoy!

 

 

Yield:

Calories:

Fat:

Fiber: