Reviewed: Mar. 11, 2012

yuuuuuuuuuum! found this recipe when i got a bunch of kale in my co-op basket this week -- turns out my husband, 1 year old and i LOVE kale. i used 1 lbs sausage (1/2 sweet, 1/2 spicy) and fried it up with the onion and garlic, then drained the grease. added a couple extra potatoes, then pulled 1/2 potatoes out and pureed and added back in for thickness...then needed an extra cup of water. used whole milk instead of cream and worked fine. only did 1 1/2 TB boullion but it was still really salty (and declicious!) thanks for the recipe, we're saving it for the next bunch of kale! UPDATE: got another bunch of kale, made this soup again, still love it!

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Reviewer:

KJR

Cooking Level: Intermediate

Home Town: Bumpass, Virginia, USA

Living In: Cottonwood, Arizona, USA

Reviewed: Feb. 23, 2012

Very good with some of the modifications suggested by previous reviewers. Used more potatoes and steamed the kale. Used all chicken broth and added some cornstarch to thicken. I only had turkey sausage patties from Jimmy Dean and they worked well after chopping them up. Also added some red pepper flakes. Will definitely make this again.

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Reviewer:

GFRD

Reviewed: Jan. 29, 2012

This soup was both easy and DELICIOUS! I used Johnsonville mild ground Italian sausage instead of the links and everyone thought it was great! My picky 11 year old gobbled it up (except for the kale which I made her try) and my even more picky 5 year old ate the broth (he was not having the sausage, potatoes or kale - which I made him try as well)! For those of you with super picky kids, you can understand that this was a giant leap/victory in the quest to get my kids to eat a variety of foods. So thank you, Ken Miller, for this awesome recipe!

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Reviewer:

Liz

Home Town: Fayetteville, North Carolina, USA

Living In: Waldorf, Maryland, USA

Reviewed: Jan. 28, 2012

Excellent, added about 1/2 cup instant mashed potatoes, a little salt, 1/2 tsp dried basil, used chicken broth and added 2 tsp chicken bouillon.

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Reviewer:

cinnamongirl

Reviewed: Jan. 19, 2012

very good start to the recipie, I made a few changes. I used 1 lb of hot Italian sausage, I browned it along with the onions and garlic, omitted the oil all together. Drain the sausage and onion and blot with a paper towel to remove excess grease. I also added 6 cups of water and 6 tsp of chicken base, and increased the cream to 1 cup. I sliced the potatoes with my mandolin slicer on the thin setting and they came out perfect, next time I will add more potatoes. I will also cut the Kale in to smaller pieces, while the big green leafy pieces make a beautiful presentation, it's a real pain to get on the spoon. Thanks for sharing!

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Reviewer:

devaroni

Cooking Level: Intermediate

Home Town: Bloomsburg, Pennsylvania, USA

Living In: Clayton, New York, USA

Reviewed: Jan. 18, 2012

My husband loved this! I think it could use a little more cream. The chicken base is key. I've made versions of this soup with and without it and that is the trick to getting the Olive Garden taste. I panfried my sausage after removing it from the casing and I did not slice it (crumbled it instead).

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Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Jan. 18, 2012

Superb recipe! I absolutely love this dish and is one of the family favorites (kids included)! I crave this at least once a week, but have to pace myself so we don't get burnt out on it, we love it so much! I've even made it without the cream (mashing some of the potato for thickening instead) and it still tastes great. Thanks Ken!

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Reviewer:

Jen

Cooking Level: Intermediate

Living In: Inverness, Florida, USA

Reviewed: Jan. 15, 2012

it not too bad, this is the second time i have made it. i normally do not have soup base so i just use a can of broth. then when i still though it bland i added a can of Campbell's cream of chicken and herb too. it was Delicious

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Reviewer:

joychangirl

Reviewed: Jan. 7, 2012

This was a huge hit at a holiday party. I didn't use links of sausage. I got a package of Italian style sausage from the butcher and browned it up. I also used a chicken bouillon for the soup base - just followed the directions on the jar. Everyone loved it.

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