Delicious and Nutritious Turkey Sausage and Kale Minestrone Soup


I once dated a chef who winced at the fact that I dare to suggest eating soup from a can.  I was sick and I actually use to really like Progresso split pea soup. So, I pulled a can down from my cupboard and he took it from me, put it back, and offered to make me homemade soup right then and there.  


Since then, I’ve learned how to make about 6 recipes fairly well and keep them all in rotation in my fridge almost all year round.


Last week, I added a new recipe.  And, it was so good, it will definitely be making regular appearances. 


The recipe is for Turkey Sausage and Kale Minestrone.  It has a tomato base, but, is very thick and almost like a stew.


Here is the recipe, and I hope you will consider giving it a try!


INGREDIENTS

2 Tbsp olive oil

2 mild turkey sausages

2 spicy turkey sausages

1 1/2 cups of sweet yellow onion

1 large celery stalk, diced

1 large carrot, diced

3 garlic cloves, chopped

6 cups of organic chicken broth

2 cans of fire roasted diced tomatoes

1 can red kidney beans

Salt to taste

Pepper to taste

1 cup of ditalini or rigatoni pasta

2 cups of chopped kale leaves


PREPARATION

* Coat bottom of soup pan with olive oil.  If you can cook the ingredients in the soup pan, that is ideal, otherwise, you may need to find a large skillet to cook them in and then transfer them over to the soup pan.  

* Remove casings from all 4 sausages and cook them in the olive oil on medium heat until thoroughly cooked, about 5-6 minutes.  

* Add the carrot, celery, onion, and garlic to the sausage mixture and mix and cook on medium until slightly cooked and coated with the oil, about 5-6 minutes.

* Add cans of diced tomatoes and 1 cup of the chicken broth to the sausage mixture and cook on medium for about 5 minutes.

* Add the rest of the chicken broth and salt and pepper and bring to a boil.

* Reduce heat and allow to simmer for about 30-45 minutes.

* Add pasta and allow to simmer for 10-15 minutes, until pasta is almost cooked.

* Add kidney beans and allow to cook for 5 more minutes.

* If soup is too thick, add small amounts of water until it is the consistency that you like.

* Remove from heat.

* Add kale, stir through the soup, and cover the soup for about 10 minutes to allow kale to soften and cook.

* Serve hot.


ENJOY!

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