Kale Soup With Potatoes And Sausage Recipes

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SAUSAGE, POTATO AND KALE SOUP



Sausage, Potato and Kale Soup image

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

1 pound bulk Italian sausage
4 cups half-and-half
3 cups cubed potatoes
2 cups low-sodium chicken broth
2 cups whole milk
1 onion, chopped
½ teaspoon dried oregano
½ teaspoon red pepper flakes, or more to taste
½ teaspoon ground black pepper
2 cups torn kale leaves (bite-size pieces)

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

KALE SOUP WITH POTATOES AND SAUSAGE



Kale Soup With Potatoes and Sausage image

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

1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
2 large baking potatoes, peeled and cut into 1/4-inch cubes
1 1/2 heads kale, stemmed and coarsely chopped (about 6 cups)
4 cups chicken broth, homemade or low-sodium canned
1 tablespoon balsamic vinegar
2 teaspoons kosher salt
Freshly ground pepper to taste
3 plum tomatoes, cored and cut into 1/2-inch dice

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

SAUSAGE, POTATO AND KALE SOUP



Sausage, Potato and Kale Soup image

Provided by Ree Drummond : Food Network

Time 1h

Yield 12 servings

Number Of Ingredients 11

12 red potatoes, thinly sliced
1 1/2 pounds bulk Italian sausage
1 onion, chopped
4 cups low-sodium chicken broth
3 cups whole milk
2 cups half-and-half
1/2 teaspoon fresh or dried oregano
1/2 teaspoon red pepper flakes, or more to taste
Salt and freshly ground black pepper
Splash of heavy cream
2 bunches kale, picked over, cleaned and torn into bite-size pieces

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 AND SAUSAGE SOUP



Kale and Sausage Soup image

Delicious spicy kale soup with sausage!

Provided by Husband053

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 15

3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups water, or more as needed
1 large onion, chopped
5 cloves garlic, minced
5 sprigs fresh thyme
3 bay leaves
1 tablespoon dried sage, or more to taste
1 pound ground hot Italian sausage
4 red potatoes, or more to taste, chopped
1 large bunch kale, stems removed and chopped
1 pound fresh mushrooms, quartered
1 cup half-and-half
salt and ground black pepper to taste

Steps:

  • Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until the mixture has thickened onions are tender, 10 to 15 minutes.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
  • Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.

Nutrition Facts : Calories 351.5 calories, Carbohydrate 16.9 g, Cholesterol 68.8 mg, Fat 26.5 g, Fiber 4 g, Protein 13.6 g, SaturatedFat 11.4 g, Sodium 1070.2 mg, Sugar 2.6 g

SAUSAGE AND KALE SOUP



Sausage and Kale Soup image

This is my family's absolute favorite soup, and I can have it on the table in 30 minutes. I usually double the recipe, as the flavors blend and make the soup even better the next day.-Dawn Rohn, Riverton, Wyoming

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
3 medium Yukon Gold or red potatoes, chopped
2 medium onions, chopped
2 tablespoons olive oil
1 bunch kale, trimmed and torn
4 garlic cloves, minced
1/4 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 ounces) chicken broth

Steps:

  • In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.

Nutrition Facts : Calories 187 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 706mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

SAUSAGE AND KALE SOUP



Sausage and Kale Soup image

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

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1/4 teaspoon crushed red-pepper flakes
5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 bunch kale (12 ounces), stemmed and shredded
12 ounces smoked chicken sausage, cut into 1/2-inch half moons

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

SAUSAGE, POTATO AND KALE SOUP



Sausage, Potato and Kale Soup image

This creamy kale and potato soup is an Italian classic that's ideal on chilly evenings.

Categories     Soup/Stew     Potato     Dinner     Lunch     Sausage     Kale     Sponsor

Yield Makes 4 1/2 quarts

Number Of Ingredients 15

6 chopped strips bacon
2 diced small yellow onions
4 finely minced cloves of garlic
1 1/2 pounds of loose mild Italian Sausage
1/2 cup of dry white wine
10 cups chicken stock
4 thinly sliced russet potatoes
1/2 cup of cornstarch
1/4 cup of water
2 cups of heavy whipping cream
Kosher salt and fresh cracked pepper to taste
Crushed red pepper flakes to taste
2 bunches of fresh green kale, tough center ribs and stems removed
Grated Pecorino Romano cheese, for serving
Tuscan bread, for serving

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



Potato, Sausage & Kale Soup image

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

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 pound bulk pork sausage
1 medium onion, finely chopped
2 teaspoons chicken bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 medium red potatoes, cut into 1/2-inch cubes
2 cups sliced fresh kale
3 cups 2% milk
1 cup heavy whipping cream
1 tablespoon cornstarch
1/4 cup cold water

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.

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