Sausage and Kale Soup
Really flavorful soup that is ready to eat in just over 30 minutes with the help of frozen butternut squash. Chopping fresh butternut squash can be a challenge which is why I love using the frozen version. It is already chopped and ready to go into any recipe whenever you need it.
Cook the Soup
- Cut rind end from cheese wedge and set aside. Heat oil in Dutch oven over medium-high heat. Add sausage. Cook and stir for 5 minutes, or until almost cooked through. Add onion and cook another 5 minutes. Add garlic; cook and stir for 1 minute.Add stock, squash, cheese rind, and orzo to sausage mixture. Bring to a boil. Maintain a gentle boil for 8-10 minutes, or until squash is just tender. Remove any remaining cheese rind. Stir in kale and salt. Continue gentle boil for 5 more minutes.
Plate and Serve
- Divide soup evenly between 6 bowls. Top each bowl with shredded Romano cheese.
Food Groups ***Meat = .5 serving, Vegetables = 1 serving
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.