SAUSAGE AND KALE SOUP
Try serving this easy, hearty kale soup recipe as the main course of a light meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 8
Steps:
- In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
- In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.
Nutrition Facts : Calories 371 g, Fat 16 g, Fiber 4 g, Protein 20 g
SAUSAGE AND KALE SOUP
This is my family's absolute favorite soup, and I can have it on the table in 30 minutes. I usually double the recipe, as the flavors blend and make the soup even better the next day.-Dawn Rohn, Riverton, Wyoming
Provided by Taste of Home
Time 40m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.
Nutrition Facts : Calories 187 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 706mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
SAUSAGE, POTATO AND KALE SOUP
A lovely soup full of flavor and vitamins.
Provided by Dianna Jacobs-Fresh
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
- Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.4 g, Cholesterol 49.5 mg, Fat 18 g, Fiber 1.5 g, Protein 10.6 g, SaturatedFat 9.1 g, Sodium 390.9 mg, Sugar 3.4 g
ITALIAN SAUSAGE AND KALE SOUP
Steps:
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker., Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.
Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1105mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.
SAUSAGE AND KALE SOUP
This is a weekly regular in our house during the winter. Full of winter veggies, it's hearty and warm on those cold winter days. I use my pressure cooker and the entire meal takes just 30 minutes. I love to use different flavored gourmet sausages and add asparagus when it's in season.
Provided by CelticJen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a large pot over medium heat; cook sausages in the pot until browned, 3 to 5 minutes per side. Remove sausages to a cutting board to cool, reserving sausage drippings in the pot.
- Cook and stir carrots and onion in the reserved sausage drippings until the onion is translucent, 5 to 7 minutes. Stir garlic into carrot and onion mixture; cook and stir 10 to 15 seconds. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Return sausages to the broth along with mushrooms, cauliflower, kale, bay leaf, and oregano; stir. Reduce heat to low and cook at a simmer until the vegetables are tender yet firm enough to retain their shape, about 15 minutes. Remove the sausages to the cutting board, cut into 1-inch half-moons, and return to the soup. Simmer together another 5 minutes.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 8.2 g, Cholesterol 26.1 mg, Fat 11.3 g, Fiber 1.6 g, Protein 9.7 g, SaturatedFat 3.8 g, Sodium 1216.8 mg, Sugar 2.8 g
KALE AND SAUSAGE SOUP
Delicious spicy kale soup with sausage!
Provided by Husband053
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until the mixture has thickened onions are tender, 10 to 15 minutes.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
- Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 16.9 g, Cholesterol 68.8 mg, Fat 26.5 g, Fiber 4 g, Protein 13.6 g, SaturatedFat 11.4 g, Sodium 1070.2 mg, Sugar 2.6 g
SAUSAGE & KALE SOUP #SP5
Official Contest Entry: Simply Potatoes 5Fix. There's nothing more comforting than a nice warm bowl of soup filled with sausage, kale and Simply Potatoes Red Potato Wedges
Provided by kduff1
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a large soup saucepan on med-high with the lid on.
- Cook until kale & sausage starts to cook down and soup starts to boil.
- Turn heat to Low and simmer for 20 minutes.
- Serve Hot.
Nutrition Facts : Calories 241.9, Fat 16.6, SaturatedFat 5.7, Cholesterol 32.4, Sodium 758.5, Carbohydrate 9.5, Fiber 1.2, Sugar 0.7, Protein 15
SAUSAGE, LENTIL AND KALE SOUP
Make and share this Sausage, Lentil and Kale Soup recipe from Food.com.
Provided by Southern Polar Bear
Categories Vegetable
Time 1h5m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium heat.
- Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
- Add celery and onion and cook until softened, about 5 minutes.
- Add lentils, broth, and 1/2 cup water and bring to a boil.
- Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
- Add kale and season with salt.
- Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
- Remove from heat, stir in red-wine vinegar, and season with salt and pepper.
KALE AND SAUSAGE SOUP
I like spicy food - if you prefer mild dishes, substitute regular diced tomatoes, mild sausage and omit the chili pepper.
Provided by Sherri Dodsworth
Categories Greens
Time 55m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Crumble sausage in a large soup pot or dutch oven, cast iron if you have it, and cook over medium heat until no longer pink. Stir in onion, garlic and chili pepper and cook until translucent taking care not to let them brown. Depending on your sausage, you may need to add a bit of extra virgin olive oil.
- Add the kale and chicken stock- it will cook down rapidly so don't panic if it overwhelms your pot at first. Just give it a few minutes.
- When the kale has cooked down a bit, add the tomatoes, potato, bay leaves, thyme and saffron. Let the soup simmer for about 30 minutes or until the potato is tender and the kale is cooked to the consistency you like.
- Ladle into soup bowls and enjoy with crusty bread.
Nutrition Facts : Calories 360.4, Fat 12.4, SaturatedFat 3.3, Cholesterol 50.2, Sodium 913.2, Carbohydrate 40.1, Fiber 10.5, Sugar 4.4, Protein 23.2
SAUSAGE, CANNELLINI AND KALE SOUP
Make and share this Sausage, Cannellini and Kale Soup recipe from Food.com.
Provided by Jo Coburn
Categories Pork
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Saute crumbled sausage in oil until well browned. Set aside.
- Saute onions and garlic until translucent. Combine with stock in a large pot.
- Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
- Bring to a boil, cover, and simmer 15 minutes.
- Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.
Nutrition Facts : Calories 274.3, Fat 15.5, SaturatedFat 4.4, Cholesterol 21.6, Sodium 718.4, Carbohydrate 18.1, Fiber 5.2, Sugar 2.9, Protein 12.5
SPICY SAUSAGE AND KALE SOUP
This soup is probably my mom's favorite thing that I've ever made. The funny thing is, it's inspired by her guilty pleasure: the Olive Garden. I can see why she likes it, though-it's hearty, with bright green kale, homemade sausage, and a little Parmesan to take the savory flavor to a whole new dimension.
Provided by Kevin Gillespie
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the sausage: Heat a dry skillet and toast the fennel seeds until fragrant. Add toasted fennel to the pork along with the Espelette pepper, red chili flakes and a big pinch of salt. Toss and set aside. Over high heat, coat the bottom of a soup pot or Dutch oven with olive oil. Position the meat grinder over the pot. Add 5 whole garlic cloves and the onions to the meat mixture. Turn the grinder on high and run the sausage mixture through the grinder. Use the plunger if needed to push the meat through and into the heated soup pot to brown.
- For the soup: When the sausage has begun to brown and caramelize, add the onions and garlic, roughly chopped, to the pot. Stir the sausage mixture so it doesn't stick to the bottom; then add olive oil and cook 2-3 more minutes. Add the stock and a pinch of salt, scrape the bottom of the pot with a wooden spoon, and cover. Bring to a rolling boil over high heat.
- As the soup comes to a boil, thinly slice the potatoes on a mandoline. Stir them into the soup, making sure the slices come apart. Add plenty of freshly ground black pepper and another pinch of salt. Cover, bring back to a rolling boil, and continue to let boil for 20 minutes.
- Finish the soup: Reduce heat to low and remove lid. The potatoes should be broken down and the soup thickened. Adjust the seasoning with salt and pepper; then stir in the vinegar. Pull the fibrous stem out of the kale leaves and discard; roughly chop the leaves and add to the soup to wilt. Ladle into bowls and serve with more pepper, salt, a drizzle of olive oil, and a fresh grating of Parmesan.
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