Best Kale And Kielbasa Soup Recipes

BIG RAY'S WHITE BEAN, KALE, AND KIELBASA SOUP

Steps:

• Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
• Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
• Pour chicken broth over kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season mixture with salt and pepper and top with Parmesan cheese.

CHEESE TORTELLINI SOUP WITH CANNELLINI, KIELBASA, AND KALE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.
• Ladle soup into bowls. Serve, passing cheese separately.
• Available at Italian markets, specialty foods stores and some supermarkets.

PANERA'S KALE SOUP WITH KIELBASA AND BEANS

Steps:

• Heat olive oil in a large soup pot over medium heat.
• Add kielbasa and cook until browned well all over, about 5 minutes.
• Remove to a bowl.
• Add onion and celery to pot and cook until soft, about 5-6 minutes.
• Add garlic and cook for 1 minute.
• Return kielbasa to pt and add broth, water, and kale.
• Bring to boil over high heat and then reduce heat to medium-low.
• Cover and simmer until kale begins to wilt,about 10 minutes.
• Stir in potatoes, paprika, hot sauce, and salt.
• Simmer, covered until potatoes and kale are tender, about 20 minutes.
• Add beans and cook until just heated through, about 5 minutes.

KIELBASA AND KALE SOUP

Steps:

• Put broth and frozen kale (or spinach) into a heavy 4 quart pot over high heat.
• Slice sausage into 1/4 inch thick rounds. Add to pot. When mixture boils, reduce heat, cover and simmer.
• Meanwhile, rinse and drain beans; add to pot with macaroni.
• Simmer 8 minutes or until macaroni is tender.

KIELBASA, KALE AND BARLEY SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium-low heat. Add the onions and garlic and sauté, stirring frequently, for 5 minutes. Add the broth and barley, and season with salt and pepper to taste. Bring to a boil and cook barley for 15 minutes. Add the kale and potatoes and cook for another 15 minutes, until potatoes are almost tender. Stir in the kielbasa and smoked paprika and cook until sausage is heated through and potatoes are tender when pierced with a fork, about 5 minutes more. Note: Spanish smoked paprika, also called pimentón de la Vera, comes in three varieties: sweet (dulce), medium-hot (agridulce) and hot (picante). Find smoked paprika at stores that carry a wide selection of gourmet foods or from Penzeys (11322 S.E. 82nd Ave. or at www.penzeys.com). per serving: calories 260 (23% from fat); protein: 15.6 grams; total fat: 6.5 grams; saturated fat: 1.6 grams; cholesterol: 30.6 mg; sodium: 1099 mg; carbohydrate: 36.9 grams; dietary fiber: 3.9 grams

KALE AND KIELBASA SOUP

Steps:

• 1. In a stock pot over medium heat, add your olive oil (your can use another such as rapeseed if desired). Once hot, add the chopped onion and garlic and cook until translucent. I prefer a finer dice of onion rather than a larger dice. Add the kielbasa or pork sausage as well as the finely diced celery and cook until browned. If using sausage, use your spoon or spatula to ensure the pieces are broken up and there are no pink bits.
• 2. Once the meat is cooked, add the potatoes and ensure they brown a bit. Add some salt and pepper at this point. A good pinch of each should be enough. After the potatoes have browned, around 3-5 minutes, add the chicken broth and one cup of the water.
• 3. Once the broth comes to a boil, add the kidney beans, the carrots and the kale. If you are using frozen pre-cut kale, about half a bag should be enough. If using fresh kale, it will take a while for the kale to cook down. Once this entire mixture comes to a boil, lower the temperature to medium low or just enough to simmer. Keep the soup at this simmer for about 40 minutes. I find there isn't much difference if I keep a lid on or off in regards to taste, however some of the liquid will boil away if the lid is off.
• 4. If you desire to add the macaroni or other small pasta, add another cup of water (or two depending on how much liquid is in the pot) and bring it back to a boil. Add the pasta and boil another 15 minutes. The pasta will soak up a lot of the cooking liquid. Check seasoning. When serving add parmesan to the top of the soup. Our family likes a lot of cheese, but 2 tablespoons is good too.
• 5. Note for Instapot usage. Follow the above up to step 2. Place the lid on the instapot and pressure cook the soup for about 5 minutes and allow it to naturally release (about 20 minutes). This will make the kielbasa slices 'puffy', but the sausage will be as normal. After natural release add the cup of water or two, the macaroni, and put it on the soup function, medium, and allow it to simmer for the 15 minutes.
• 6. When storing leftovers: the liquid will really be soaked up by the veg and pasta. When you reheat you will need to add about a 1/2 cup of water to each serving to make it more like soup instead of stew. Don't worry, the broth taste will still be there.