We are having another cold spell in Charlotte and this soup is perfect to warm you up! I adapted this recipe from one I found in Southern Living. All of my kids ate this. Hollins thought it was a little spicy since I used the hot Italian sausage but the rest of us loved the little kick.
2 tbsp olive oil
1 lb Italian Turkey Sausage (I used hot but you can certainly use mild)
2 trimmed leeks, washed and chopped
8 cups chicken broth
3 garlic cloves, minced
5 cups collard greens, washed & chopped
1/2 lb of ditalini pasta, cooked
1/4 cup of cream
salt & pepper
Heat olive oil in large skillet. Add sausage (casings removed) and break into small pieces while cooking over medium-high heat. When sausage is almost all the way cooked, add chopped leeks and cook for 5 minutes until leeks are soft. Add cooked sausage and leeks, chicken broth, garlic, collards, salt and pepper to crockpot. Cook on low for 4-6 hours. Add cream and cooked pasta and stir well. Cook for additional 10-15 mins. Taste for seasonings. Add salt and pepper as needed.