Sausage and Kale Soup

Cozy up With Heart Healthy Sausage and Kale Soup

Find this recipe and more in the Weekly Meal Plan for January 10-16, 2021

Sausage and Kale Soup

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.
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Dish
Cuisine American
Diet Green, Low Carb, Low Fat, Low Sodium
Servings 6
Cost $1.94/serving
Sodium 344 mg

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.
Keyword Dinner Recipes, Heart Healthy, Meal Prep Recipes, Soups and Stews, Turkey Recipes
Food Groups ***Meat = .5 serving, Vegetables = 1 serving
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