Italian Kale and Potato Soup

October 28, 2024

45

medium

6

  • Sauté the Sausage:
    • In a large saucepan, heat a drizzle of oil over medium-high heat. Add the sausage and crumble it as it cooks. Brown the sausage until it’s cooked through.
  • Add Aromatics:
    • Stir in the chopped onion and minced garlic. Sauté until the onions are just tender, about 3 minutes.
  • Prepare the Bouquet Garni:
    • While the onions are cooking, create a bouquet garni by wrapping the basil, oregano, and fennel in a piece of cheesecloth. Tie it securely.
  • Combine Ingredients:
    • Add the bouquet garni and all remaining ingredients (except the kale and buttermilk) to the saucepan. Bring the mixture to a boil.
  • Simmer the Soup:
    • Once boiling, reduce the heat, cover the saucepan, and let it simmer until the potatoes are tender, about 10-15 minutes.
  • Add the Kale:
    • Stir in the chopped kale and continue to simmer for an additional less than 5 minutes, or until the kale is just tender.
  • Finish the Soup:
    • Remove the saucepan from heat and stir in the buttermilk. Season with freshly cracked pepper to taste (you shouldn’t need to add salt).
  • Serve:
    • Ladle the soup into bowls and top each serving with about 1 tablespoon of cheese. Serve warm with crusty bread on the side.
Reviews

Ingredients:

Adjust Servings
2teaspoons olive oil
1.25pounds ground turkey sausage italian
1.25pounds potatoes
1medium onion chopped
3cloves garlic minced
1bunch kale washed, chopped
6cups chicken broth low-sodium
2teaspoons basil dried
2teaspoons oregano dried
2teaspoons fennel seed crushed
0.5cup buttermilk low-fat
6servings ground pepper fresh, to taste
6servings kale
0.25cup to shredded
0.25cup to shredded

Directions

1.
Sauté the Sausage
In a large saucepan, heat a drizzle of oil over medium-high heat. Add the sausage and crumble it as it cooks. Brown the sausage until it’s cooked through.
Mark as complete
2.
Add Aromatics
Stir in the chopped onion and minced garlic. Sauté until the onions are just tender, about 3 minutes.
Mark as complete
3.
Prepare the Bouquet Garni
While the onions are cooking, create a bouquet garni by wrapping the basil, oregano, and fennel in a piece of cheesecloth. Tie it securely.
Mark as complete
4.
Combine Ingredients
Add the bouquet garni and all remaining ingredients (except the kale and buttermilk) to the saucepan. Bring the mixture to a boil.
Mark as complete
5.
Simmer the Soup
Once boiling, reduce the heat, cover the saucepan, and let it simmer until the potatoes are tender, about 10-15 minutes.
Mark as complete
6.
Add the Kale
Stir in the chopped kale and continue to simmer for an additional less than 5 minutes, or until the kale is just tender.
Mark as complete
7.
Finish the Soup
Remove the saucepan from heat and stir in the buttermilk. Season with freshly cracked pepper to taste (you shouldn’t need to add salt).
Mark as complete
8.
Serve
Ladle the soup into bowls and top each serving with about 1 tablespoon of cheese. Serve warm with crusty bread on the side.
Mark as complete
Print

Share Your Thoughts