This is a mild spicy soup that is perfect on a cold day. This is my take on the soup served at Olive Garden which I love. Instead of kale I use escarole or spinach as a preference for my family. It’s so easy to make and makes a very large pot to feed a crowd. Cut the recipe in half if not so much soup is desired.

Ingredients

8 serv.

(32 ounce) boxes chicken broth↗3 boxes
Italian sausage↗3 lbs
browned and broken up
large yukon gold potatoes↗4
diced into cubes, not too large
escarole↗2 bunches
(about 8 cups) or 2 bunches spinach, sliced (about 8 cups)
salt↗1 teaspoon
red pepper flakes↗1⁄2 teaspoon
heavy cream↗1 cup
fresh garlic↗1 teaspoon

Step-by-step instructions

1
Fry sausage in pan, set aside.
2
In a large pot, bring broth, cream, salt, pepper flakes and garlic to a boil.
3
Add the sausage, sliced escarole or spinach and potatoes, (cubes shouldn't be too large or too small) and add to the broth.
4
Simmer for hour. Adjust any seasoning if needed.
5
Serve.

Source: food.com

Original recipe ↗

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