Italian Sausage Kale Soup Recipes

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.

Steps:

• In a 6-qt. stockpot, cook sausage and onion over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon., Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer., Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until kale is tender, 15-20 minutes.

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.

Steps:

• Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
• Mix sausage, basil, and paprika together in a bowl.
• Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Steps:

• Remove casings from sausage if necessary; crumble sausage into medium nonstick saucepan. Cook on medium heat 7 min. or until done, stirring frequently. Remove sausage from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add onions and garlic to reserved drippings; cook 3 min., stirring frequently. Stir in flour. Add milk and cream cheese; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended.
• Add potatoes, chicken broth and sausage; stir. Bring to boil, stirring frequently. Simmer on medium-low heat 15 min., stirring occasionally. Remove from heat. Add kale; cover.
• Let stand 5 to 6 min. or until kale is softened.

Steps:

• This soup uses kale, but you can use any of the major greens you like. I have alternated in kale, escarole, and it has been reviewed with others using spinach. As the first review of this recipe indicates, using multiple pots can be a pain. However, the only reason to use two pots is if you are actually using kale. Other greens that are softer don't require blanching and as a result you can get away with using just one pot.
• Using two pans, the soup pot and a regular 12 inch sauté pan:.
• Step 1.
• In the soup pot:.
• Rinse the kale well, chopping off heavy stems.
• While the kale is wet just add to soup pot and add about a quarter cup of water. Blanch the kale leaves in pot, reserve liquid and leave in soup pot for now.
• Step 2.
• In the sauté pan.
• Skin the sausage, split lengthwise while raw with knife, and cut into bite sized pieces, so they look like small meatballs.
• Lightly brown the sausage (do not cook through) drain and set as aside.
• Make sure when cooking that you don't burn the sausage as you will be cooking with the sausage grease next.
• Pour out any grease that will easily drip out, but leave a fine coat of the sausage grease on the pan for your next step and set pan aside for now.
• If you burn chunks of sausage to the pan, just use a paper towel to wipe out any black crust but leave some of the fat there.
• Step 3.
• Once the sausage is set aside take the large pieces of kale and chop into bite sized pieces. Return to the soup pot, keeping any liquid in the pot.
• Add broth and tomatoes to the pot with the kale and begin to heat on high.
• Step 4.
• Sauté onion, garlic and jalapeño pepper into the slightly greasy pan with the 2 table spoons of butter.
• When onions are slightly translucent or about 3 minutes, add spices to this mixture.
• Step 5.
• Add the sauté pan contents to the soup pot and add the sausage to the soup pot. Bring the entire mixture to a boil. After boiling for about 2 minutes, reduce heat to a medium low heat and simmer for about 1.5 hours.
• Optional:.
• Option 1:.
• If you like, add 1 cup of rice to this and at 8 ounces of water while cooking. Suggest you add the rice to the sauté pan and sauté with the onion mix for about 3 minutes before putting into the main soup pot.
• Option 2:.
• After soup has simmered for about half an hour alone, add a package of noodles of your choice and the 8 ounces of water.
• Option 3:.
• Add 3 Medium potatoes chopped into small pieces while raw, sauté with onions until the potato cubes are soft to the touch. Add to soup pot.
• Add 3 Medium potatoes chopped into small pieces while raw, sauté with onions until the potato cubes are soft to the touch. Add to soup pot.

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.

Steps:

• Saute crumbled sausage in oil until well browned. Set aside.
• Saute onions and garlic until translucent. Combine with stock in a large pot.
• Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
• Bring to a boil, cover, and simmer 15 minutes.
• Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.