When we go to Olive Garden, Justin always gets this soup. It’s really good.
salt and pepper to taste
3/4 c onions, diced
1 slice bacon, diced
1 1/4 t garlic cloves, minced
4 cans chicken broth
2 med potatoes, cut in half lengthwise, then cut into 1/4 inch slices
2 c cavallo greens or kale, cut in half lengthwise then slice into 1/16 inch strips
1 1/2 c sausage link, spicy and precooked, cut in half lengthwise then cut at an angle into 1/2 inch slices
3/4 c heavy whipping cream
1/4 c Parmesan cheese
flour and butter to make roux.
Place sausage link onto sheet pan and bake at 300* for 15-20 minutes or until done. Place onion and bacon into a 3-4 qt saucepan and cook over medium heat until onions are almost clear. Add garlic and cook 1 minute. Make a roux with flour and butter. Add chicken broth and potatoes. Bring to a boil and simmer for 15 minutes. Add kale and cooked sausage and cook for 5 minutes. Turn off heat and add Parmesan cheese and heavy whipping cream. Salt and pepper to taste. Stir and serve.