This is my version of one of the Olive Garden’s popular soups. I was going by memory, but I think it is very similar – minus all the sodium that you can just taste in every drop from the restaurant version. It’s filling, nutritious and with a few of my tricks you can keep the fat level down to pretty darn reasonable. Enjoy!
- hot Italian sausage - 1 pound (use turkey to lower fat even further)
- onion - 1, diced fine
- garlic - 3 cloves, minced
- white wine - 1/2 cup
- water - 6 cups
- Knorr's Reduced Sodium Home Style Chicken Stock packets - 2 packets, see the picture
- russet potato - 2, peeled and sliced in 1/4
- baby kale - 8-ounces, or about 2 cups packed tight, chopped roughly
- heavy cream - 1 cup
- salt and pepper - to taste
1. Take the sausage from the casing and fry it up until cooked. Try to keep the heat low enough that the sausage doesn't brown too much. Add the onion and garlic and cook for 3-5 minutes until soft and fragrant.
2. Remove the sausage, onion and garlic mixture from the pan and drain it on paper towels to remove all extra fat. Make sure there is no fat left in the pan before deglazing in the next step
3. Deglaze the pan with the white wine, and allow it to reduce about half.
4. Return the sausage and onion mixture to the pan, then add the water and stock packets (or just use 6 cups of chicken stock). Bring it to a boil then add the potato and kale.
5. Simmer gently until the potato and kale is tender, then add the cream and season with salt and pepper.
That's it! Easy peasy - enjoy!