SAUSAGE AND KALE SOUP

Sausage and Kale Soup image

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

Ingredients

1 pound Italian sausage links, halved lengthwise
2 large carrots, chopped
1 small onion, chopped
2 cloves garlic, minced
6 cups chicken broth
1 cup chopped portobello mushroom caps
1 cup chopped cauliflower
2 cups coarsely chopped kale
1 bay leaf
½ teaspoon oregano

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