ITALIAN SAUSAGE KALE SOUP RECIPE RECIPES

Name: Lentil Soup with Kale and Sausage
Cook time: 10 min
Total time: 1 h 10 min
Yield: s: 6 servings
Ingredients: 2 tablespoons EVOO, plus more for drizzling; 1 pound hot or sweet Italian sausage, casings removed; 4 cloves garlic, finely chopped; 2 fresh bay leaves; 2 stems fresh rosemary; 1 carrot, finely chopped; 1 large or 2 medium onions, chopped; 1 potato, peeled and cut into small dice; 2 tablespoons tomato paste; 1 bunch black kale, stemmed and chopped; A few gratings fresh nutmeg; 1/2 cup dry white or red wine; 6 cups chicken stock; 1 1/4 cups brown lentils; Shaved Pecorino cheese, for serving

LENTIL SOUP WITH KALE AND SAUSAGE RECIPE | RACHAEL RAY

Lentil Soup with Kale and Sausage Recipe | Rachael Ray image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 1 hours 10 minutes

Cook Time 10 minutes

Yield s: 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving

Steps:

Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

Nutrition Facts : Calories 380, FatContent 13 grams, SaturatedFatContent 3 grams, CholesterolContent 23 milligrams, SodiumContent 1207 milligrams, CarbohydrateContent 44 grams, FiberContent 9 grams, ProteinContent 25 grams, SugarContent 4 grams

ITALIAN ZUCCHINI SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Italian Zucchini Soup Recipe: How to Make It - Taste of Home image

This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. —Clara Mae Chambers, Superior, Nebraska

Provided by Taste of Home

Categories Dinner Lunch

Total Time 01 hours 25 minutes

Prep Time 5 minutes

Cook Time 01 hours 20 minutes

Yield 2 quarts.

Number Of Ingredients 12

Ingredients

1 pound bulk Italian sausage
1 cup chopped onion
2 cups chopped celery
1 medium green pepper, chopped
2 to 4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
4 cups diced tomatoes, undrained
4 cups diced zucchini
Grated Parmesan cheese, optional

Steps:

In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

Nutrition Facts : Calories 156 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 1046mg sodium, CarbohydrateContent 15g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 8g protein.

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LENTIL SOUP WITH KALE AND SAUSAGE RECIPE | RACHAEL RAY ...

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Reviews 4.9
Total Time 1 hours 10 minutes
Category main-dish
Calories 380 per serving

Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

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ITALIAN ZUCCHINI SOUP RECIPE: HOW TO MAKE IT

This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. —Clara Mae Chambers, Superior, Nebraska
From tasteofhome.com
Reviews 4.8
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Category Dinner, Lunch
Cuisine Europe, Italian
Calories 156 calories per serving

In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

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