Portuguese Sausage-Kale Soup
Portuguese Sausage-Kale Soup might be a good recipe to expand your soup recipe box. One serving contains 170 calories, 10g of protein, and 4g of fat. This recipe serves 6. For $1.2 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. This recipe from Foodnetwork requires turkey kielbasa, chicken broth, white rice, and water. Autumn will be even more special with this recipe. 870 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 55 minutes. Overall, this recipe earns a spectacular spoonacular score of 99%. PORTUGUESE SAUSAGE KALE POTATO SOUP, Caldo Verde (Portuguese Kale and Sausage Soup), and Beans with Kale and Portuguese Sausage are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
2 carrots, sliced
2 cans (13 3/4 ounces each) reduced-sodium chicken broth
1 teaspoon dried leaf marjoram, crumbled
1 large clove garlic, chopped
1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
1 teaspoon olive oil
1 large onion, chopped
1/8 teaspoon pepper
1/2 teaspoon salt
6 ounces turkey kielbasa, sliced
4 cups water
1/2 cup uncooked long-grain white rice
Equipment:
pot
Cooking instruction summary:
Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes. If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves. Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.
Step by step:
1. Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.
2. If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.
3. Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.
Nutrition Information:
covered percent of daily need
