Turkey Sausage And Kale Soup Food

RUSTIC TURKEY SAUSAGE AND KALE SOUP

Steps:

• Start out with the ground turkey or pork sausage in a 6 quart pot or dutch oven.
• Go ahead and brown it up in a little bit of olive oil while breaking it up with a wooden spoon. This should take about 10 minutes.
• While meat is browning, dice your onions and carrots, roughly. Cut the carrot into match sticks and then into cubes. (Tutorial coming soon!)
• Once the meat is all brown and crusty go ahead and remove from pot and reserve in another bowl.
• Add about 2 tablespoons of butter into the pot. And move it around. I used to be a "butter only on special occasions" type of gal, but more recently I have started to slip it into a few of my dishes here and there and it makes a world of a difference! You see those gorgeous crispy bits of meat on the bottom of the pot? This will give the soup loads and loads of flavor.
• Now add in your carrots and onions and let them "sweat" it out in their buttery sauna. Sweating means low heat and covered. No caramelization should occur. But if it does, no biggie.
• Next, cut up your potatoes roughly and mince some garlic. Use your microplaner for easy and quick garlic shredding! Watch those fingers, those things are sharp!
• Measure out your red pepper flakes depending on how super spicy you want the soup.
• Toss the garlic, red pepper flakes and potatoes into the onion carrot mixture and let cook for 2-3 minutes.
• Add in your reserved turkey sausage.
• Next, pour in about 8 cups of your homemade or store bought chicken stock and make sure you get all the nitty gritty caramelized bits with your wooden spoon on the bottom of the pan. If using store bought chicken stock, which let's face it, most of us will, by the low sodium type.
• Add in the Parmesan rind.
• That's it. Let the soup cook for about 20 minutes.
• In the mean time roughly chop up your kale and run cold water through it to get all the grit and dirt off of it.
• Go ahead and drain the can of cannelini beans.
• After 20 minutes, go ahead and add in your beans and kale. The kale will wilt nicely into the soup. Just give it a few minutes and a stir or two for some encouragement.
• Check the seasoning of the soup. Your sausage will already be seasoned so make sure you check the soup as you go. .
• Serve the soup with some Parmesan cheese and a quick zest of lemon. I find the lemon just makes everything fresh and clean tasting.
• And if you are not on a pesky diet, go ahead and serve it with some gorgeous crusty bread.

TUSCAN SAUSAGE AND KALE SOUP

Steps:

• If necessary, remove sausage from its casing.
• Heat a large Dutch oven or stockpot to medium. Add sausage and cooking, breaking into pieces as you go, until no longer pink - about 5 minutes.
• Add onion and garlic. Continue cooking, stirring occasionally, until onions are translucent - about 5 minutes
• Increase heat to high, and add chicken broth and potatoes. Bring to a boil and cook until potatoes are soft.
• Reduce heat to medium, add kale and white beans. Simmer until kale is tender - about 10 minutes.
• In a small bowl, whisk almond cooking milk and cornstarch together. Stir into soup and let soup continue cooking until it has thickened - about 10 minutes.
• Remove from heat and season with salt & pepper to taste.

TURKEY, KALE AND BROWN RICE SOUP

Steps:

• Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
• Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

MINESTRONE WITH KALE AND TURKEY SAUSAGE

Steps:

• Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
• Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
• Ladle the soup into bowls. Top with the croutons and season with pepper.

SAUSAGE AND KALE SOUP

Steps:

• Add olive oil to dutch oven or large pot over medium heat and add onion. Cook for 5 minutes or until onions are translucent.
• Add sausage and cook for about 8 to 10 minutes. or until browned, stirring occasionally with a wooden spoon to break into smaller pieces. Add garlic and continue to stir until the fragrant.
• Add chicken stock, carrots, salt, black pepper, and beans and bring to a boil. Reduce heat and let simmer for 20 minutes.
• Add kale and stir until the greens have wilted. Divide individual servings of this delicious soup among bowls, and top with parmesan cheese if desired.

ALMOST TUSCAN SAUSAGE AND KALE SOUP

Steps:

• Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
• Mix sausage, basil, and paprika together in a bowl.
• Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

TURKEY SAUSAGE, BUTTERNUT SQUASH & KALE SOUP

Steps:

• In a stockpot, cook sausage over medium heat until no longer pink, breaking into crumbles, 8-10 minutes., Add squash and broth; bring to a boil. Gradually stir in kale, allowing it to wilt slightly between additions. Return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Top servings with cheese.

TURKEY & SAUSAGE SOUP

Steps:

• Saute the sausage and onions til brown and onions soft.
• Add the rest of the ingredients and simmer for an hour.
• Serve with a good crusty bread.

ITALIAN SAUSAGE KALE SOUP

Steps:

• In a 6-qt. stockpot, cook sausage and onion over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon., Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer., Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until kale is tender, 15-20 minutes.