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
KALE, BEAN, POTATO AND SAUSAGE SOUP
Provided by Florence Fabricant
Categories soups and stews
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Slice the sausage into rounds about 1/2-inch thick. Heat two tablespoons of the oil in a heavy 3- to 4-quart saucepan, add the sausage and saute over medium heat until the sausage is just beginning to brown. Remove the sausages from the pan, draining well.
- Add the onion to the pan and saute over low heat until it is soft but not brown. Stir in the garlic. Add the potatoes and six cups of water. Bring to a boil and simmer about 15 minutes, until the potatoes are tender.
- Drain the potatoes, leaving the cooking liquid in the saucepan, and roughly mash them. Stir the mashed potatoes back into the liquid. Season with salt and pepper.
- Add the kale, sausage, beans and 2 tablespoons olive oil to the soup. Bring to a boil and simmer until the kale has wilted, 6 to 8 minutes. Check seasonings and serve
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 15 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 415 milligrams, Sugar 3 grams, TransFat 0 grams
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.
KALE SOUP WITH POTATOES AND SAUSAGE
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.
Provided by Molly O'Neill
Categories dinner, easy, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
- Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
Nutrition Facts : @context http, Calories 793, UnsaturatedFat 27 grams, Carbohydrate 54 grams, Fat 47 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 17 grams, Sodium 1767 milligrams, Sugar 9 grams
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, WHITE BEAN AND KALE SOUP
This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
- Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
- Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g
SAUSAGE, KALE, AND SWEET POTATO SOUP
Delicious, hearty soup! Delicious with a slice of toasted bread.
Provided by Lauren
Categories Everyday Cooking
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add hot sausage, mild sausage, salt, and pepper; cook, breaking up sausage with the back of a wooden spoon, until no longer pink, about 5 minutes.
- Stir onion and celery into the pot; cook and stir until onion is soft and translucent, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Add chicken broth, sweet potato, and bay leaf. Bring to a boil; cook over medium-high heat for 10 minutes.
- Stir great northern beans and diced tomatoes into the pot. Cook until beans are heated through and sweet potato is soft, about 10 minutes. Add kale; simmer until wilted, about 5 minutes.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 42 g, Cholesterol 38.8 mg, Fat 17 g, Fiber 7.9 g, Protein 20.1 g, SaturatedFat 5.3 g, Sodium 1920.9 mg, Sugar 6.9 g
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 (PIONEER WOMAN)
This reminds me of Zuppa Toscana. I used evaporated milk in place of the heavy cream and half and half, and I still absolutely loved this.
Provided by AmyZoe
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the kale and set it aside.
- In a medium pot, boil sliced potatoes until tender. Drain and set aside.
- In a large pot, crumble and brown the Italian sausage. Drain as much of the fat as you can.
- Stir in the red pepper flakes, oregano, chicken broth, milk, and half and half. Simmer for 30 minutes.
- Give it a taste and adjust seasonings as needed.
- Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10 to 15 minutes, then serve.
SAUSAGE AND KALE SOUP
Try serving this easy, hearty kale soup recipe as the main course of a light meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 8
Steps:
- In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
- In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.
Nutrition Facts : Calories 371 g, Fat 16 g, Fiber 4 g, Protein 20 g
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SAUSAGE KALE POTATO SOUP WITH WHITE BEANS - UMAMI GIRL
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Reviews 8Calories 483 per servingCategory Soups
- Set a very large pot over medium-high heat. (We used a 9-quart Dutch oven.) When the pot is hot, add sausage and break up into small pieces. This will get easier as the sausage cooks. Cook, stirring and breaking up frequently, until browned. If there's a lot of grease in the pot, carefully remove and discard all but about a tablespoon or two with a spoon. (There may not be.)
- Add onion, celery, garlic, rosemary, salt, chili flakes and plenty of freshly ground black pepper. Cook, stirring frequently, until vegetables are softened, about 5 minutes.
- Stir in potatoes and broth. Cover pot bring to a boil, then lower heat to maintain a brisk simmer and cook until potatoes are just tender, 5 to 10 minutes depending on size.
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- Heat oil in an 8-quart stock pot or Dutch oven over medium-high. Add sausage and break it up with a wooden spoon into bite-size pieces. Let sausage pieces cook without stirring until brown on the bottom, 2 to 3 minutes. Using tongs, flip sausage pieces over and leave them until cooked through and golden brown, 2 to 3 minutes more.
- Transfer sausage to a plate lined with paper towels, leaving the fat and oil behind in the pan. Cover sausage with aluminum foil to keep in any moisture; set aside.
- Return pot to medium and add onions, oregano, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Add potatoes, stock, and, if desired, bay leaf. Cover and bring to boiling over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 8 to 10 minutes.
- Stir in beans, kale, and reserved sausage. Cook until beans are heated through. Fish out bay leaf, stir in vinegar, and season with salt and pepper.
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