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
SAUSAGE, POTATO AND KALE SOUP
Steps:
- In a 6-quart Copper Epicurious jumbo cooker, heat the chopped bacon over high until it becomes crispy, about 6-8 minutes. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate, leaving behind as much fat as possible.
- Lower the heat to medium and add the onions to the pot. Cook, stirring occasionally, until the onions are caramelized, about 30 minutes. Add the garlic and sauté for 3 or 4 minutes, then add the sausage and cook, stirring, until it is completely cooked through, about 8-10 minutes. Pour the wine into the pot and cook, scraping the bottom of the pot with a wooden spoon, for about 5 minutes. Pour in the stock and bring to a simmer. Add the potatoes to the pot and cook until tender, about 12 minutes.
- In a small bowl, whisk together the cornstarch and water until it is combined. Add the cornstarch mixture into the pot and stir until thickened, about 10 minutes. Stir in the cream and season with salt, pepper, and crushed red pepper flakes.
- Just before serving, stir in the kale leaves. Serve the soup with a sprinkling of Pecorino Romano cheese and Tuscan bread.
POTATO, SAUSAGE & KALE SOUP
I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love. -Michelle Babbie, Malone, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Nutrition Facts : Calories 504 calories, Fat 38g fat (20g saturated fat), Cholesterol 128mg cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 2g fiber), Protein 15g protein.
SAUSAGE, POTATO AND KALE SOUP
Provided by Ree Drummond : Food Network
Time 1h
Yield 12 servings
Number Of Ingredients 11
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.
DAVE'S ITALIAN SAUSAGE AND KALE SOUP
The root of this soup was an italian sausage soup from most popular italian restaurants. I used the first few major tries following their recipes exactly. Then I modified using variations on spicing and then tomatoes. It ended with this deliciously spicy and robust recipe.
Provided by David Hawkins
Categories Clear Soup
Time 2h
Yield 12 serving(s)
Number Of Ingredients 14
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.
POTATO SOUP W/ KALE & ITALIAN SAUSAGE
My husband loves the Zuppa Toscana from Olive Garden so I developed this recipe so he could enjoy it more often. It's pretty close I think, if not a little better.
Provided by Lauren Perkins-Boyd
Categories Other Soups
Time 2h10m
Number Of Ingredients 13
Steps:
- 1. Heat a large pot to medium heat. Add italian sausage, brown sausage, remove from pan and set aside.
- 2. In that same pot add bacon, olive oil, celery, onion and garlic, cook until soft, about 7 minutes.
- 3. Add the kale, potatoes, sausage, chicken stock, water, carrot, salt and pepper. Heat to a boil then reduce to a simmer and cook until potatoes are tender. Add cream and cook for another 15 minutes or so.
- 4. Serve with a generous grating of parmesan cheese and garlic bread. Enjoy!
POTATO KALE SAUSAGE SOUP
When autumn falls upon Fountain Valley, California, Susan Pursell simmers up this comforting soup. The hearty sausage slices, white kidney beans and colorful kale will keep your gang asking for seconds.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage; cook over medium-low heat until kale is tender.
Nutrition Facts : Calories 194 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 823mg sodium, Carbohydrate 28g carbohydrate (50g sugars, Fiber 50g fiber), Protein 11g protein. Diabetic Exchanges
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