Italian Kale and Potato Soup

Italian Kale and Potato Soup takes around 45 minutes from beginning to end. One portion of this dish contains approximately 22g of protein, 33g of fat, and a total of 480 calories. For $2.06 per serving, you get a main course that serves 6. This recipe from Foodista requires fennel seed, to, chicken broth, and onion. 2 people found this recipe to be flavorful and satisfying. It is an affordable recipe for fans of Mediterranean food. It is perfect for Autumn. It is a good option if you're following a gluten free and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. If you like this recipe, take a look at these similar recipes: Zuppa Vegana: Italian Potato, Bean, and Kale Soup, Italian Kale and Potato Soup, and Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage}.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 teaspoons olive oil

1 1/4 pounds ground turkey Italian sausage

1 1/4 pounds potatoes

1 medium onion, chopped

3 cloves garlic, minced

1 bunch kale washed, stems removed and chopped into pieces

6 cups low-sodium chicken broth

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons crushed fennel seed

1/2 cup low-fat buttermilk

fresh ground pepper to taste

Kale

1/4 cup to ½ shredded pecorino

1/4 cup to ½ shredded pecorino

Equipment:

sauce pan

cheesecloth

Cooking instruction summary:

In a large sauce pan, heat oil over medium-high heat. Add sausage, crumble and brown. Add onion and garlic and saute until onions are just tender, about three minutes. Meanwhile, create a bouquet garni in cheese cloth with the basil, oregano and fennel. Add it and all remaining ingredients except the kale and buttermilk, bring to a boil, reduce heat, cover and simmer until potatoes are cooked, 10-15 minutes. Add kale and simmer until it is just tender, less than 5 minutes. Remove from heat and stir in buttermilk. Add pepper to taste, you shouldn't need salt. Top with about a tablespoon of cheese. Serve with a warm, crusty bread.

 

Step by step:


1. In a large sauce pan, heat oil over medium-high heat.

2. Add sausage, crumble and brown.

3. Add onion and garlic and saute until onions are just tender, about three minutes.

4. Meanwhile, create a bouquet garni in cheese cloth with the basil, oregano and fennel.

5. Add it and all remaining ingredients except the kale and buttermilk, bring to a boil, reduce heat, cover and simmer until potatoes are cooked, 10-15 minutes.

6. Add kale and simmer until it is just tender, less than 5 minutes.

7. Remove from heat and stir in buttermilk.

8. Add pepper to taste, you shouldn't need salt. Top with about a tablespoon of cheese.

9. Serve with a warm, crusty bread.


Nutrition Information:

Quickview
479 Calories
21g Protein
33g Total Fat
25g Carbs
36% Health Score
Limit These
Calories
479k
24%

Fat
33g
51%

  Saturated Fat
11g
72%

Carbohydrates
25g
8%

  Sugar
3g
3%

Cholesterol
72mg
24%

Sodium
810mg
35%

Get Enough Of These
Protein
21g
44%

Vitamin K
101µg
96%

Vitamin C
43mg
53%

Vitamin A
2291IU
46%

Vitamin B1
0.66mg
44%

Vitamin B3
7mg
39%

Selenium
24µg
35%

Vitamin B6
0.68mg
34%

Phosphorus
302mg
30%

Potassium
1011mg
29%

Manganese
0.52mg
26%

Vitamin B2
0.39mg
23%

Iron
3mg
19%

Vitamin B12
1µg
19%

Copper
0.34mg
17%

Zinc
2mg
17%

Fiber
4g
16%

Calcium
152mg
15%

Magnesium
56mg
14%

Folate
43µg
11%

Vitamin B5
0.88mg
9%

Vitamin E
0.52mg
4%

covered percent of daily need
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Food Trivia

Ripe cranberries will bounce like rubber balls.

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