When the weather turns the heart starts to crave soup! And when life is crazy there isn’t much easier to whip up and serve than a pot of soup. But in this house a soup that is served for dinner must eat like a meal!
This is a soup I crave, especially when I was pregnant;). But between being gluten free and the husband not being a giant fan of going out to dinner for pasta, I had to find a way to make this soup! I finally found a recipe and I was stoked! It is easy, quick and fairly cheap.
1lb Italian Sausage (I use the Italian Sausage from the Meat Market, 2 links)
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
3 pieces of cooked bacon, chopped
2 cloves Garlic, minced
2 cups Kale or Swiss Chard, chopped
2 cans Chicken Broth
1 qt Water
1 c Heavy Whipping Cream
Cook your sausage. I remove the casing and then fry it. You could also bake for 1/2 hour at 300 degrees and then cut into slices.
Put your onions, potatoes, chicken broth, water, and garlic in the pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste and simmer for another 10 minutes. Turn on low heat, add kale and cream. Heat through and serve!
I serve this fabulous soup with my Brazilian Cheese Rolls and a salad. The rolls are gluten free and cheesy and so tasty too!
Tonight we Zuppa Toscana knock off soup with tapioca cheese biscuits (I will put that recipe up this week). I did switch out the kale with fresh spinach!
So I tried a new recipe from Cooking Light. My version cuts out half the wine. I substituted mustard greens and think we would definitely preferred kale.
4 tsp Olive Oil, divided
2 cups sliced Leeks
4 Garlic Cloves, minced (I use jarred)
1/2 cup All-Purpose Flour
1 lb Skinless, Boneless Chicken Breast (cut into bite-size pieces)
1/2 lb Skinless, Boneless Chicken Breast (cut into bite-sized pieces)
1/2 tsp Salt, divided
1/2 tsp Pepper, divided
1/2 cup Dry White Wine
3 cups Chicken Broth, divided
1 tbl All-Purpose Flour
1 1/2 cups Water
2 tbl Dijon Mustard
2 cups (1/2 inch) sliced, unpeeled White Potatoes(about 1 lb)
1 bunch Torn Kale (about 5 oz off the stems)
1. Heat 1 tsp of olive oil in a Dutch oven over medium-high heat. Add sliced leeks to pan and saute for 6 minutes or until golden brown and tender. Add minced garlic and continue until light color is added. Then remove to a bowl.
2. Place flour in a zip top bag and add chicken. Then shake until evenly coated. Heat remaining oil in pan with medium-high heat. Then brown chicken with salt and pepper in 2 separate batches, it should take about 6 minutes. Add browned chicken to bowl with leek mixture.
3. Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup of broth and 1 tbl of flour, stir until smooth. Add broth mixture, remaining broth, 1 1/2 cups water, and mustard to pan and bring to a boil. Stir in chicken mixture, remaining salt and pepper. Cover, reduce heat and simmer for 30 minutes.
4. Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in Kale; cover and simmer 10 minute.
Yield: 6 serving (serving size 1 1/2 cups)