Here are the steps. I like to gather all my ingredients and utensils first and also chop my veggies and herbs that I'll need for any recipe. It saves time and keeps me from hunting around for what I need and taking the chance on burning something in the process. So, here is what you'll need.
Equipment
Large Stock Pot or Soup Pot
Cutting Board
Measuring Cup
Measuring Spoons
Large Soup or Stir Spoon
Ingredients
1 tablespoon olive oil or enough to saute the onions
1 large onion - chopped
3 garlic cloves - minced
2 quarts or 64 oz chicken broth or stock
8 ounces or 1 cup white wine
1 pound ground sausage or ground pork
1 package sliced mushrooms
1/2 tsp or to taste crush red pepper flakes
1 bunch of kale ( I bought a bag of kale and just eyeballed it)
1/3 cup heavy cream
3/4 cup grated Parmesan cheese or 2-3 Parmesan cheese rinds
Salt & pepper to taste
Directions
In your stock pot or soup pot, I found mine shown below at a garage sale and I love it, heat your olive oil and then add the onion. Cook the onion for about 2 minutes and then add your garlic. Cook another 2-3 minutes until all the onions have softened. Next comes the ground sausage or pork. You can use turkey sausage too. Cook until the meat is done. You can drain off the fat if you choose but I left mine in. To me, that is where the flavor is.
Next add in your mushrooms, kale, chicken stock or broth, white wine and pepper flakes. You want to bring that to a boil and then reduce it to a simmer. Continue to simmer for 15-20 minutes.
Last, add in your cheese, cream and salt and pepper to taste. Now, I like my kale with a little bit of texture left to it so I don't cook mine to death. I only let the soup to continue to cook until the cheese or rinds melt. Then I serve with a nice arugula, radish and chive salad. I apologize for the photos. I am not in any way a professional photographer.
