Hubby's Favorite
Italian Potato Soup
Have you ever had one of those meals that your spouse asks you to make over and over and over again? Well, this just may be another -especially since cold weather and the infamous football season is upon us!
I don't have an actual picture for this like my other posts - you just have to trust me on this one! But you can enjoy looking at this cold winter scene while you're dreaming of this hot soup! ;)
Italian Potato Soup
8 ounces of Turkey Sausage (I use 1/2 hot, 1/2 sweet)
3 cups of chopped red skinned potatoes, skin on
1/2 cup of chopped onion (Jim hates onion so I omit this - never missed it)
1 (15) oz can Italian style tomatoes, low salt if you can find them
1 TBSP each of basil & parsley flakes
1 tsp each of oregano and salt
1 (15) oz can of tomato sauce (many times I use leftover home made - about 2 cups)
2 (14) oz cans of chicken broth
3 cups of water
finely chopped escarole, endive or kale - your choice I always use escarole.
Saute' the sausage in a 5-6 quart saucepan until the fat is rendered. You can use links that you cut into coins or loose sausage - doesn't matter! Drain the fat. Add the potatoes and onion and cook for just a few minutes. Add the rest of the ingredients except the greens. Bring to a boil and reduce heat and cook until the potatoes are tender. Add chopped greens in at the end and continue to cook for around 10 minutes or until they've wilted. Kale usually takes a little longer. Sprinkle with Parmesan cheese if you'd like.
Serve with a salad and Italian bread and you have yourself a meal!
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