Sausage Kale Soup Sp5 Recipes

ITALIAN SAUSAGE AND KALE SOUP

Steps:

• In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker., Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.

SAUSAGE AND KALE SOUP

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.

SAUSAGE AND KALE SOUP

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.

SAUSAGE, POTATO AND KALE SOUP

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.

KALE AND SAUSAGE SOUP

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.

ITALIAN SAUSAGE KALE SOUP RECIPE

Steps:

• Heat oil in a large dutch oven over medium-high heat. Add the ground sausage. Cook, breaking apart with a spatula, for 8-10 minutes, until browned. Use a slotted spoon to remove the sausage to a plate, leaving the oil in the pan.
• Add the onions and carrots to the pan. Saute for 8-10 minutes, until onions are starting to brown.
• Make a well in the center of the pan. Add the minced garlic and saute for about 1-2 minutes, until fragrant, then stir in with the onions.
• Immediately add the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan (this is called deglazing). Bring to a boil. Simmer for 5 minutes.
• Add the chopped kale and return the sausage to the pan. Simmer for 5 more minutes.
• Turn off the heat. Immediately ladle out 2 cups (473 ml) of hot broth into a blender. Add the cream cheese, and blend until melted.
• Return the broth and cream cheese mixture to the dutch oven and stir until smooth.

SAUSAGE & KALE SOUP #SP5

Steps:

• Place all ingredients in a large soup saucepan on med-high with the lid on.
• Cook until kale & sausage starts to cook down and soup starts to boil.
• Turn heat to Low and simmer for 20 minutes.
• Serve Hot.

SPICY SAUSAGE AND KALE SOUP

Steps:

• For the sausage: Heat a dry skillet and toast the fennel seeds until fragrant. Add toasted fennel to the pork along with the Espelette pepper, red chili flakes and a big pinch of salt. Toss and set aside. Over high heat, coat the bottom of a soup pot or Dutch oven with olive oil. Position the meat grinder over the pot. Add 5 whole garlic cloves and the onions to the meat mixture. Turn the grinder on high and run the sausage mixture through the grinder. Use the plunger if needed to push the meat through and into the heated soup pot to brown.
• For the soup: When the sausage has begun to brown and caramelize, add the onions and garlic, roughly chopped, to the pot. Stir the sausage mixture so it doesn't stick to the bottom; then add olive oil and cook 2-3 more minutes. Add the stock and a pinch of salt, scrape the bottom of the pot with a wooden spoon, and cover. Bring to a rolling boil over high heat.
• As the soup comes to a boil, thinly slice the potatoes on a mandoline. Stir them into the soup, making sure the slices come apart. Add plenty of freshly ground black pepper and another pinch of salt. Cover, bring back to a rolling boil, and continue to let boil for 20 minutes.
• Finish the soup: Reduce heat to low and remove lid. The potatoes should be broken down and the soup thickened. Adjust the seasoning with salt and pepper; then stir in the vinegar. Pull the fibrous stem out of the kale leaves and discard; roughly chop the leaves and add to the soup to wilt. Ladle into bowls and serve with more pepper, salt, a drizzle of olive oil, and a fresh grating of Parmesan.

SAUSAGE AND KALE SOUP

Steps:

• place sausage in a ungreased 15-in x 10-in x 1in baking pan, pierce casings, bake at 300*F for 20 to 25 minutes or until fully cooked.
• drain and set aside to cool.
• in a saucepan saute onion and bacon for 3 minutes or until onion are tender. add garlic, saute for 1 minute, add water, broth and potatoes. bring to a boil.
• reduce heat, cover and simmer for 20 minutes or until potatoes are tender. cut sausages in half lenhthwise, then into 1/4 in slices. add kale, cream, and sausage to soup.
• heat through (do not boil).