Find this recipe and more in the Weekly Meal Plan for January 10-16, 2021
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.
Ingredients
- 2 tablespoons Olive Oil
- ½ pound Italian Turkey Sausage Chub
- ½ cup Onion chopped
- 1 tablespoon Chopped Garlic (jar)
- 5 cups Unsalted Chicken Stock
- 5 ounces Frozen Butternut Squash thawed
- 2 ounces Romano Cheese wedge
- ¼ cup Whole Wheat Orzo
- 1 (5-ounce) bag Tuscan Kale chopped
- ½ teaspoon Kosher Salt
Instructions
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.
Nutrition Facts
Sausage and Kale Soup
Amount per Serving
Calories
194
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Cholesterol
33
mg
11
%
Sodium
344
mg
15
%
Carbohydrates
10
g
4
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = .5 serving, Vegetables = 1 serving
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