Sausage And Greens Soup

Sausage and Greens Soup means comfort food at it’s best. Creamy, savory broth and hearty greens, potatoes and sausage simmer together to perfection. 

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Sausage And Greens Soup

Making soup is one of my ideal procrastination activities. It’s typically a lot of methodical chopping, mindless stirring and sautéing and it uses up lots of ingredients from the fridge—making it look like I cleaned (bonus!).
I can sit down to a dinner of delicious soup and some bread, and glare at my procrastinated to-do list with a smug look, saying, “I’ve accomplished something today and you can’t do anything about it.”

The to-do list usually doesn’t respond. It just sits silently waiting.

This healthy, awesome soup doesn’t take a lot of chopping, or time. It takes less than 15 minutes to prepare everything and you walk away and let it simmer.
Totally easy for a weeknight meal. With hearty greens like collard, kale and escarole now available pre-washed, chopped and bagged in the produce section, it’s even faster.

So much for procrastinating.

Sausage And Greens Soup

Prep Time: 15 minutes

Total Time: 55 minutes

Yield: Makes 8 cups

1 cup

Calories per serving: 190

Fat per serving: 11.5 g

Use your favorite sausage in place of kielbasa for a different take on this hearty, comforting soup.

Ingredients

  • 8 oz kielbasa sausage cut into ¼-inch half-moons
  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • ¼ tsp dried thyme
  • 8 oz baby red potatoes, each cut into 8 pieces
  • 6 cups low-sodium chicken broth
  • ½ tsp kosher salt
  • 3 cups hearty greens (such as escarole or collard) cut into 2-inch pieces
  • ½ cup whole milk

Instructions

  1. In a large pot over medium heat, cook kielbasa in 1 tsp olive oil until browned, about 5 min. Remove kielbasa and set aside.
  2. Add onion, garlic and 1 tsp olive oil and cook, stirring, until onion is translucent, about 4 min. Stir in flour, thyme and potatoes. Add kielbasa, broth and salt; cover and bring to a simmer. Cook, covered, until potatoes are tender, 25 min. Add greens and cook until tender, about 7 min. Stir in milk.
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Recipe by Tara Bench. Originally published in LHJ Feb/09. Photography Sang An. Prop Styling Tiziana Agnello. Food Styling Jee Levin.

 

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