Well, here I am with the rest of Middle Tennessee, sitting at home without much to do, other than eat and do laundry, ha! We are all stuck at home, and I have seen several people posting about trying out some new recipes. I did the same, of course, and I think I got a winner with this soup. It’s hearty, healthy and satisfying which is just what we need in this icy predicament we find ourselves in.
This is sure to get your nose a runnin’ and warm you up from the inside out. Just what I needed after a yucky cold all weekend. Enjoy!
Spicy Sausage and Kale Soup
makes 6 servings
- 1 pound Hot Italian Sausage (I like this soup spicy, but you can use mild if you prefer)
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 white onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon italian seasoning
- 3 sprigs fresh Thyme, or 1/2 teaspoon dried
- 1/2 teaspoon each salt and pepper
- 8 cups low sodium chicken stock
- 1 can white (Cannelloni beans), drained
- 4 cups loosely packed kale, roughly chopped
- 1 cup short pasta, whatever kind you like or have on hand
- Optional – freshly grated Parmesan cheese to garnish
- Brown the sausage in a large soup pot, once it has cooked drain it onto a paper towel lined plate. Add the chopped veggies to the drippings, and add a little extra virgin olive oil if needed. Cook the veggies for about 8-10 minutes until they are softened.
- Add the Italian seasoning, thyme, salt, pepper, chicken stock or broth, beans, and cooked sausage into the pot.
- Allow this to come to a simmer, and then add the kale and the pasta.
- Cover the soup, and cook over medium heat for about 15-20 minutes. The pasta should be cooked and the kale should be wilted at this point.
- Taste for salt and pepper, and enjoy!
I’m back! Back to making recipe videos that is, so you can expect a new one to be uploaded to my Youtube Channel every Wednesday!
So, to kick things off we have everyone’s all time favorite soup during these cold, winter days. I have seriously been trying to make a low fat version of Broccoli Cheese Soup for years. I have managed to make them “skinny,” they just haven’t been thick and creamy like the ones at the restaurants…until now!
This recipe is to die for, it has everything you want in a Broccoli Cheese Soup without any of the butter, heavy cream, or half and half. Check out the video below for my tricks on how to make this low fat soup so rich and creamy!
Skinny Broccoli Cheese Soup
- 1 large russet potato, scrubbed and dried
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 3 ounces 1/3 less fat cream cheese
- 4 slices bacon
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 tablespoons flour
- 4 cups chicken broth/stock
- 1 can low fat evaporated milk
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon black pepper
- 1 (12 ounce) bag frozen chopped broccoli
- 1 1/2 cups shredded sharp cheddar cheese
- Preheat the oven to 400 degrees
- Coat the potato with 1 teaspoon of oil and wrap it tightly in aluminum foil. Place it directly on the oven wrack and bake for 1 hour. Allow it to cool slightly and peel the potato. Mash the peeled potato with the cream cheese as if you were making mashed potatoes. This step can be done ahead of time and refrigerated until you are ready to make the soup.
- In a large pot, cook the bacon until it is crisp and then drain it on a paper towel.
- Pour the bacon drippings out of the pot and then the remaining tablespoon of olive oil over medium heat. Add the onion and cook it for 6-7 minutes, or until softened.
- Add the garlic and flour to onion, stirring for about a minutes. Slowly pour in the chicken broth and evaporated milk, stirring continuously to break up any chunks.
- Next stir in the mashed potato mister, salt, pepper, and broccoli. Bring this to a low simmer for 8-10 minutes until it has thickened.
- Turn the heat off and stir in the cheese until it has melted. Serve the soup with the reserved chopped bacon.