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Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve. Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm protein, 18 gm fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium. From Sonia Borges, guest relatins for Olive Garden Italian Restaurant. Published 3/13/96 in the Minneapolis StarTribune Taste Section.
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st3psp8 6 years agoMy friend loves this soup at OG, she asked me to make it for her. I made it yesterday, took it to her at work this a.m and EVERYONE fell in love with it. I just finished the much requested second potful! It's easy to make, takes less than an hour, keeps well in a crockpot...how can you go wrong? You'll love it. Oh, it doesn't say how much bacon to use. I cut six strips of bacon into pieces and then fried them up. Right before they're brown, I threw in the onions. DELISH!