Tuscan Sausage And Kale Soup Food

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP

Steps:

• In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
• Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
• Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
• *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
• When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.
• Divide soup among bowls and top with a few slices of cheesy baguette.

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.

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

ITALIAN SAUSAGE KALE SOUP RECIPE

Steps:

• Heat oil in a large dutch oven over medium-high heat. Add the ground sausage. Cook, breaking apart with a spatula, for 8-10 minutes, until browned. Use a slotted spoon to remove the sausage to a plate, leaving the oil in the pan.
• Add the onions and carrots to the pan. Saute for 8-10 minutes, until onions are starting to brown.
• Make a well in the center of the pan. Add the minced garlic and saute for about 1-2 minutes, until fragrant, then stir in with the onions.
• Immediately add the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan (this is called deglazing). Bring to a boil. Simmer for 5 minutes.
• Add the chopped kale and return the sausage to the pan. Simmer for 5 more minutes.
• Turn off the heat. Immediately ladle out 2 cups (473 ml) of hot broth into a blender. Add the cream cheese, and blend until melted.
• Return the broth and cream cheese mixture to the dutch oven and stir until smooth.

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.

CREAMY ITALIAN SAUSAGE AND KALE SOUP

Steps:

• Remove casings from sausage if necessary; crumble sausage into medium nonstick saucepan. Cook on medium heat 7 min. or until done, stirring frequently. Remove sausage from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add onions and garlic to reserved drippings; cook 3 min., stirring frequently. Stir in flour. Add milk and cream cheese; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended.
• Add potatoes, chicken broth and sausage; stir. Bring to boil, stirring frequently. Simmer on medium-low heat 15 min., stirring occasionally. Remove from heat. Add kale; cover.
• Let stand 5 to 6 min. or until kale is softened.

SAUSAGE, POTATO AND KALE SOUP

Steps:

• Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
• In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
• Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.

SAUSAGE, KALE, AND LENTIL SOUP

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.

TUSCAN SOUP A LA OLIVE GARDEN

Steps:

• In some olive oil sauté the onion and garlic until transparent.
• Add water and chicken base or 2 quarts chicken broth.
• Add the potatoes (I like to use frozen hash browns that I always have on hand).
• Add the seasonings.
• Bring to boil. Cover with lid and simmer.
• Brown the sausage, breaking up into small pieces, and drain in a stainer.
• Wash the kale, remove the stems/rib. Slice across you can add fresh or thawed frozen spinach squeezed dry).
• Add the sausage and kale to your saucepan and cook until potatoes are tender.
• Add the can of evaporated milk and heat through.
• Check to see if you want to add any salt.
• Serve with freshly grated Parmesan cheese. Enjoy.:-).

DAVE'S ITALIAN SAUSAGE AND KALE SOUP

Steps:

• This soup uses kale, but you can use any of the major greens you like. I have alternated in kale, escarole, and it has been reviewed with others using spinach. As the first review of this recipe indicates, using multiple pots can be a pain. However, the only reason to use two pots is if you are actually using kale. Other greens that are softer don't require blanching and as a result you can get away with using just one pot.
• Using two pans, the soup pot and a regular 12 inch sauté pan:.
• Step 1.
• In the soup pot:.
• Rinse the kale well, chopping off heavy stems.
• While the kale is wet just add to soup pot and add about a quarter cup of water. Blanch the kale leaves in pot, reserve liquid and leave in soup pot for now.
• Step 2.
• In the sauté pan.
• Skin the sausage, split lengthwise while raw with knife, and cut into bite sized pieces, so they look like small meatballs.
• Lightly brown the sausage (do not cook through) drain and set as aside.
• Make sure when cooking that you don't burn the sausage as you will be cooking with the sausage grease next.
• Pour out any grease that will easily drip out, but leave a fine coat of the sausage grease on the pan for your next step and set pan aside for now.
• If you burn chunks of sausage to the pan, just use a paper towel to wipe out any black crust but leave some of the fat there.
• Step 3.
• Once the sausage is set aside take the large pieces of kale and chop into bite sized pieces. Return to the soup pot, keeping any liquid in the pot.
• Add broth and tomatoes to the pot with the kale and begin to heat on high.
• Step 4.
• Sauté onion, garlic and jalapeño pepper into the slightly greasy pan with the 2 table spoons of butter.
• When onions are slightly translucent or about 3 minutes, add spices to this mixture.
• Step 5.
• Add the sauté pan contents to the soup pot and add the sausage to the soup pot. Bring the entire mixture to a boil. After boiling for about 2 minutes, reduce heat to a medium low heat and simmer for about 1.5 hours.
• Optional:.
• Option 1:.
• If you like, add 1 cup of rice to this and at 8 ounces of water while cooking. Suggest you add the rice to the sauté pan and sauté with the onion mix for about 3 minutes before putting into the main soup pot.
• Option 2:.
• After soup has simmered for about half an hour alone, add a package of noodles of your choice and the 8 ounces of water.
• Option 3:.
• Add 3 Medium potatoes chopped into small pieces while raw, sauté with onions until the potato cubes are soft to the touch. Add to soup pot.
• Add 3 Medium potatoes chopped into small pieces while raw, sauté with onions until the potato cubes are soft to the touch. Add to soup pot.

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.