Kale and Italian Sausage Soup
Ingredients
- 4 oz pancetta (or bacon)
- 1 lb Italian sausage
- 1 onion
- 3 cloves garlic
- 2 medium red potatoes (or sub sweet potatoes for a paleo-friendly dish)
- 3 C kale
- Pinch of red pepper flakes
- 6 C chicken stock
- 1 C half-n-half (or coconut milk)
Directions
- Dice pancetta. Remove sausage from casing. Chop the onion; mince the garlic and cut the potatoes into thick match sticks. Strip fibrous stalk from kale and mince.
- Heat a large stock pot to medium high and add the pancetta, cooking until starting to crisp, about 5 minutes. Add the red pepper flakes and sausage to the pot; breaking sausage into small pieces with a wooden spoon and cook until browned.
- Add the onions and garlic to the sausage; cook until translucent.
- Add chicken stock to the pot, followed by the potatoes. Bring stock to a boil then turn down to a simmer. Cook until potatoes are tender, about 8-10 minutes. Add the kale and cook just a couple of minutes until wilted and bright green.
- Stir in the optional raw cream. Season with sea salt and freshly ground pepper to taste. Serve hot.