Goodbye Garden Soup with Sausage
Goodbye Garden Soup with Sausage requires about 45 minutes from start to finish. For $2.36 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 14g of protein, 10g of fat, and a total of 266 calories. This recipe serves 3. A mixture of olive oil, italian seasoning, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. 21 person were glad they tried this recipe. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. A couple people really liked this main course. It is brought to you by Sumptuous Spoonfuls. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is amazing. Similar recipes include Sausage Garden Quiche, Spicy Lamb Sausage Stuffed Garden Peppers, and Olive Garden Grilled Sausage and Pepper Rustica.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 30 minutes
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Ingredients:
1/2 of a bell pepper, seeded & chopped
1/3 cup chopped carrot
1/3 cup chopped celery
2 chicken sausages, cut in half & sliced (I used habanero monterey jack chicken sausage)
About 3 fresh sage leaves, chopped
2 cloves of garlic, peeled & chopped
1/2 teaspoon Italian seasoning
1 teaspoon olive oil
1/2 of an onion (about 2/3 cup, chopped)
2 medium potatoes, chopped (about 2 cups)
The leaves from 2 ribs of kale, chopped
1/2 teaspoon Red Robin Seasoning
1 medium garden tomato, chopped
1 quart chicken or vegetable broth
Equipment:
pot
Cooking instruction summary:
Chop the onion, celery and garlic, then warm the olive oil in a nonstick soup pot. Add the onion, celery and garlic and saute until the onion is soft & translucent. Add the broth and bay leaf, then the potatoes, tomato, bell pepper and carrot. Bring to a boil, then reduce heat to medium low and simmer for 20 - 30 minutes or until the potatoes are tender, stirring occasionally.Add the kale and sausages with the seasonings and cook until the kale is tender and the sausages are hot. Serve hot with toast or crackers.
Step by step:
1. Chop the onion, celery and garlic, then warm the olive oil in a nonstick soup pot.
2. Add the onion, celery and garlic and saute until the onion is soft & translucent.
3. Add the broth and bay leaf, then the potatoes, tomato, bell pepper and carrot. Bring to a boil, then reduce heat to medium low and simmer for 20 - 30 minutes or until the potatoes are tender, stirring occasionally.
4. Add the kale and sausages with the seasonings and cook until the kale is tender and the sausages are hot.
5. Serve hot with toast or crackers.
