Ingredients

1 tbsp extra virgin olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp crushed red pepper flakes
salt and freshly
ground black pepper
4 cups chicken broth
1 cup Pinot Grigio
1 bay leaf
1 pound red potatoes, diced 3 cups baby kale
1/4 cup heavy cream

Directions

Heat olive oil in a large pot over medium heat. Add onions and sauté for 2-3 minutes, or until onions are soft. Add Italian sausage and cook until browned, about 5-7 minutes, making sure to crumble the sausage as it cooks. Add garlic, oregano, basil and red pepper flakes. Cook, stirring frequently for 2 more minutes. Next, stir in chicken broth, wine, and bay leaf, and bring to a boil. Once boiling, add the potatoes and cook until tender, about 10 minutes. Add kale, stirring often, until it begins to wilt, about 1-2 minutes. Stir in heavy cream and season with salt and pepper, stirring until well blended. Serve with a piece of crusty french bread.

Ellena’s Notes

My best friend’s niece made this soup for us one night, and it was fantastic! I loved the different textures the sausage, kale, and potatoes gave. And did I mention it was oh so yummy? I immediately went out and bought all of the ingredients and made my own version of it for Mike to try. “It’s a winner,” he said and I hope you agree. Not only is it super easy, but it also can be ready in just 30 minutes! Perfect for a weeknight dinner!

I had this with our A Toast to Best Friends Blend, as I was eating with my best friend the first time I had it, and we loved it! It also pairs well with our Riesling, or Malbec.

Eat Simple, Eat Well, Ellena