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 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
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
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
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
SAUSAGE, KALE, AND LENTIL SOUP
Provided by Rachael Ray : Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
- Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.
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.
KALE SOUP WITH POTATOES AND SAUSAGE
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.
Provided by Molly O'Neill
Categories dinner, easy, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
- Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
Nutrition Facts : @context http, Calories 793, UnsaturatedFat 27 grams, Carbohydrate 54 grams, Fat 47 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 17 grams, Sodium 1767 milligrams, Sugar 9 grams
SAUSAGE AND KALE SOUP
I love the addition of the beans with the kale. I doubled the kale, but posted recipe as written. Yum. Recipe courtesy of Taste of Home.
Provided by AmyZoe
Categories Low Cholesterol
Time 40m
Yield 14 serving(s)
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 to 3 minutes or until kale is wilted. Add garlic and cook 1 minute longer.
- Add the remaining ingredients and bring to a boil. Reduce heat and cover and simmer for 9 to 12 minutes or until potatoes are tender. Discard bay leaves.
Nutrition Facts : Calories 254.5, Fat 14.2, SaturatedFat 4.4, Cholesterol 44.8, Sodium 1123.3, Carbohydrate 19.9, Fiber 2.8, Sugar 1.9, Protein 12.8
SAUSAGE AND KALE SOUP
The spicier the seasoning in the sausage the better the soup. I have added carrots and cabbage to this soup. mmm mmm good! Recipe by: N Dyer
Provided by daisygrl64
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- place sausage in a ungreased 15-in x 10-in x 1in baking pan, pierce casings, bake at 300*F for 20 to 25 minutes or until fully cooked.
- drain and set aside to cool.
- in a saucepan saute onion and bacon for 3 minutes or until onion are tender. add garlic, saute for 1 minute, add water, broth and potatoes. bring to a boil.
- reduce heat, cover and simmer for 20 minutes or until potatoes are tender. cut sausages in half lenhthwise, then into 1/4 in slices. add kale, cream, and sausage to soup.
- heat through (do not boil).
Nutrition Facts : Calories 308.7, Fat 22.2, SaturatedFat 8.7, Cholesterol 49.8, Sodium 920.1, Carbohydrate 12.9, Fiber 1.4, Sugar 1.6, Protein 14.3
LENTIL, KALE AND SAUSAGE SOUP
Make and share this Lentil, Kale and Sausage Soup recipe from Food.com.
Provided by Jayne
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large, wide saucepan over medium heat. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 minutes. Remove to a plate. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 minutes. meanwhile, thinly slice sausages. Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more minutes. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 minutes. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with parmesan. Serve immediately.
Nutrition Facts : Calories 320, Fat 13.3, SaturatedFat 3.5, Cholesterol 15.8, Sodium 1004, Carbohydrate 37.5, Fiber 10.3, Sugar 7.7, Protein 17.1
SAUSAGE AND KALE SOUP
Perfect for a cold and snowy day! This is a quick hearty soup that's got a nice almost creamy broth, but without the cream. Serve it with a crusty bread and there is nothing better for a quick week night meal. Adapted from Martha Stewart.
Provided by BecR2400
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, heat oil over medium.
- Add onion and sliced sausage; cook until onions are soft and sausage is lightly browned, about 5 minutes. Add garlic and red pepper flakes; cook until fragrant.
- Add the potatoes and broth and bring to a boil over high heat. Reduce heat. Simmer for 10-15 minutes, until potatoes are tender.
- Stir in the kale and simmer for about 10-15 minutes, or until kale is wilted and potatoes are done.
Nutrition Facts : Calories 447.3, Fat 19.6, SaturatedFat 5.4, Cholesterol 102.1, Sodium 1005.3, Carbohydrate 48.4, Fiber 5.2, Sugar 4.5, Protein 23.2
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