Cheesy Creamy Italian Soup

Ingredients

• 1-3/4 lb. ground Hot Italian Sausage

• 1 large (1 cup) sweet onion, chopped

• 2 to 3 Tablespoons garlic, minced

• 1 teaspoon dried oregano

• 1/2 cup sun dried tomatoes, chopped

• 1 teaspoon salt

• 1/2 teaspoon garlic salt

• 1/2 teaspoon fresh ground pepper

• 6 cups chicken broth

• 4 cups kale, leaves stripped and chopped

• 1 Tablespoon flour

• 1 cup heavy cream

• 1 cup sharp white cheddar cheese, shredded

• 2 to 3 cups cooked bow tie pasta (I use 3)

• 1/4 cup freshly grated Parmesan, for serving

• Fresh chopped parsley, for serving

Directions

• In a soup kettle fry sausage and drain excess fat.

• Return sausage to kettle and add onions, garlic and oregano.

• Simmer until onions are cooked approximately 5 minutes.

• Add chicken broth, sun dried tomatoes, both salts, and pepper.

• Allow to simmer another 5 minutes.

• Whisk in flour to whipping cream and slowly add to soup mixture. Allow to heat but not boil.

• Add shredded cheddar cheese and allow to melt.

• Lastly, add chopped kale and cooked pasta and combine.

• Allow to simmer and slightly thicken. Be careful not to boil the heavy whipping cream. 

• Garnish each bowl of soup with a sprinkle of Parmesan and fresh parsley. 

Notes

• I always “taste test” before serving and add salt, garlic salt, or seasoned salt if I feel my soup/dish needs more flavor for our family. Don’t be afraid to add more seasoning if your family prefers it!