It is finally raining in Northern California. I can literally hear the ground expanding and growing. It’s freaking glorious.
I spent almost all day outside in the rain. I cooked slop for the hogs, I fed my steers, I frolicked with Silly pig, it was such a nice change from the dry, warm weather we’ve been having. Until. Until I realized I was freezing and wet. And hangry. Really hangry.
I decided since it was finally raining enough to be noticeable it was time for winter food, soup! I love soup. Mainly because I’m lazy and you don’t have to chew soup. And it goes well with bread and cheese, my favorite food groups.
I decided to make this soup because it’s one of my favorites. Plus, I was able to use a lot of ingredients from my own ranch. I love that.
This soup reminds me of college so much! We were poor so we’d hit the unlimited soup, salad and breadsticks (at our local casual dinning restaurant, Olive Garden) like no one’s business for lunch (as a special treat). Eating this soup still reminds me of being a hot mess 21 year old. Good times.
- 1 lb ground Italian sausage
- 1½ tsp crushed red peppers
- 1 yellow onion, diced
- 2 gloves garlic crushed
- 3 cups kale, in pieces
- 3 large potatoes
- 10 cups Chicken broth or enough to cover your vegetables
- 1 cup cream
- parmesan cheese
- salt and pepper to taste
Brown the sausage, remove from pan and add onion, cook onion until translucent.
Add garlic for about 30 seconds. Place sausage back in the pot with onions and garlic. Mix in red pepper flakes. Add chicken broth and potatoes. Cook until potatoes are soft, about 20 minutes. Add kale, salt and pepper, simmer for 5 minutes.
Add cream. Stir well. Serve with a dusting of parmesan cheese and a breadstick.