1lb.bulk raw sweet Italian chicken sausage or de-cased raw sweet Italian chicken sausage
1 14oz.can pumpkin
1quartchicken broth
½cuphalf & half
¾teaspoonsalt
1tablespoonwhite wine vinegar
5oz.baby kalespinach, chard, or a combination of all three
freshly cracked pepper
½cupshaved cheese blend*to garnish (optional)
Instructions
Heat the oil in a large dutch oven over medium-high heat, or until the oil sputters when flicked with water.
Add the mushrooms and onion and saute for 4-5 minutes, stirring frequently as you cook it, or until the onion is translucent and the mushrooms are expelling their juices.
Add in the chicken sausage and cook for 4-5 minutes, crumbling as you cook it, or until the meat is cooked through.
Add pumpkin and broth and bring to a simmer. Reduce heat to medium, cover the soup, and simmer for 20 minutes, stirring every 5 minutes or so to make sure nothing is sticking to the bottom of the pan.
Turn heat to low and add the half & half, greens, extra salt, black pepper, and vinegar and heat, stirring gently, until the greens are wilted but are still bright green.
Serve immediately in soup bowls and garnish with shaved cheese if desired.
Notes
1. This soup stores covered in the refrigerator for 3-5 days. It will be thicker when cool but will liquify as it heats up again. * I prefer a cheese blend of parmesan, asiago, and romano but you can use any of them individually to garnish the soup.