Sausage and Kale Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Sausage and Kale Soup

1. Italian sausage links, halved lengthwise - 1 pound
2. Carrots, chopped - 2 large
3. Onion, chopped - 1 small
4. Garlic, minced - 2 cloves
5. Chicken broth - 6 cups
6. Chopped portobello mushroom caps - 1 cup
7. Chopped cauliflower - 1 cup
8. Coarsely chopped kale - 2 cups
9. Bay leaf - 1
10. Oregano - ½ teaspoon

How to cook deliciously - Sausage and Kale Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.