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
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.
UNCLE SAM'S KALE AND SAUSAGE SOUP
I developed this recipe after falling in love with Olive Garden's "Zuppa Toscana." This is my attempt to recreate the flavors experienced in that soup. Honestly, I like mine better, and it's quickly become a family favorite.
Provided by Samuel Monteon
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Start by bringing a pot to medium heat. If your pot that you use for soup isn't suitable for frying as well, use another and transfer all ingredients later to your soup pot.
- Add the oil and Italian sausage. Cook for a few minutes and allow to brown. Do not over stir. If you find the oil to be smoking, your heat is too high. The oil should not smoke, but steam should of course come off the pan.
- While you wait the few minutes for the sausage to brown, use this time to halve the onions, peel, and slice to make onion ring halves. I like texture, but if you prefer, you can dice them smaller. Add them to the sausage.
- Dice the garlic and THINLY dice the habanero. Make sure to wash hands thoroughly afterward and don't scratch your eyes or other sensitive areas. Regret will follow. Add these to the mixture.
- Add your herbes de provence. If you don't have that, don't worry. Liberally (about 1-2tsp of each) add some rosemary, sage,salt, pepper, oregano, basil and savory. Add a little more if you're using unseasoned sausage. Fresh herbs are fine to be substituted, and are probably better.
- Occasionally stirring the mixture as it cooks, take your two potatoes, halve them, and make thin potato chip-like slices of them.
- After everything is cooked (from the moment you added the oil about 10-15 minutes should have passed), now add your broth and the potatoes.
- Bring it to a boil and continue to boil until the potatoes are soft.
- Once the potatoes are soft, dice the kale to bite sized pieces and add to the mixture along with the milk. stir well.
- Heat the mixture through, stirring occasionally. Just before it boils, it is ready.
Nutrition Facts : Calories 357.1, Fat 22.4, SaturatedFat 7.9, Cholesterol 39.5, Sodium 1538.3, Carbohydrate 21.8, Fiber 1.7, Sugar 9.7, Protein 16.9
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.
SIMPLE KALE AND SAUSAGE SOUP
Very simple and easy throw together one pot meal, this is my combination of several different kale soup recipes. I almost didn't post as there are similar recipes, but you get fabulous taste with little effort. This can be modified to add more or less of each ingredient to suit your tastes, every variation I have tried has been good. Easy enough to do with a toddler crawling up your leg! :)
Provided by GIBride01
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausage in large stockpot, add garlic last few minutes of cooking. If using turkey sausage, add 2 TBSP olive oil to brown.
- Add broth to sausage, add drained tomatoes and beans to pot. Bring to a boil, turn down to a simmer and cook 15 minutes to allow flavors to meld.
- Add torn kale, simmer for another 5 minutes, or until kale is wilted down.
- Wonderfull served with hot crusty bread, or cresent rolls.
Nutrition Facts : Calories 513.6, Fat 17.7, SaturatedFat 5.6, Cholesterol 38.1, Sodium 1359.1, Carbohydrate 57, Fiber 8.4, Sugar 10.8, Protein 31.7
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
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