Zuppa Toscana - sausage and kale soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 cups water800 grams (about 6 medium sized) red potatoes250 grams fresh kale (one big bunch)0.75 cups chopped Vidalia onion16 oz. Hillshire Farms turkey polish kielbasa1 cup fat free plain yogurt1 dash black pepper0.25 tsp cayenne pepper (optional)0.5 tsp dry basil leaves0.5 tsp dry oregano leaves1 tsp paprika1 tsp salt
1. Chop 800 grams (about 6 medium sized) red skinned potatoes into bite sized pieces. Keep skins on. Chop 0.75 cups of vidalia onions. Roughly chop kale, remove large or woody stems. Slice kielbasa into thin slices or dice.
2. In a LARGE soup pot, bring 6 cups water, chopped potatoes and chopped onions to a boil.
3. Add 0.5 tsp dry basil leaves, 0.5 tsp dry oregano leaves, 1 tsp paprika, 1 tsp salt (optional - included in nutritional information), a dash of black pepper, and 0.25 tsp cayenne pepper (optional - included in nutritional information) to soup.
4. Add kielbasa to soup. Let simmer for about a minute, then add kale when kielbasa is a little warmed and potatoes are about as tender as you'd like them to be for soup.
5. Simmer for 1-5 minutes to wilt down the kale to your preferred tenderness (I stop after 2 minutes).
6. Turn off heat. Stir in 1 cup of fat free plain yogurt.
7. Makes approximately 6 - 2 cup servings.
Serve as a stand alone meal, a soup, or as a side with a holiday meal. Excellent with salad and whole grain bread.
Number of Servings: 6
Recipe submitted by SparkPeople user CHANNELED.
2. In a LARGE soup pot, bring 6 cups water, chopped potatoes and chopped onions to a boil.
3. Add 0.5 tsp dry basil leaves, 0.5 tsp dry oregano leaves, 1 tsp paprika, 1 tsp salt (optional - included in nutritional information), a dash of black pepper, and 0.25 tsp cayenne pepper (optional - included in nutritional information) to soup.
4. Add kielbasa to soup. Let simmer for about a minute, then add kale when kielbasa is a little warmed and potatoes are about as tender as you'd like them to be for soup.
5. Simmer for 1-5 minutes to wilt down the kale to your preferred tenderness (I stop after 2 minutes).
6. Turn off heat. Stir in 1 cup of fat free plain yogurt.
7. Makes approximately 6 - 2 cup servings.
Serve as a stand alone meal, a soup, or as a side with a holiday meal. Excellent with salad and whole grain bread.
Number of Servings: 6
Recipe submitted by SparkPeople user CHANNELED.
Nutritional Info Amount Per Serving
- Calories: 259.8
- Total Fat: 7.1 g
- Cholesterol: 47.6 mg
- Sodium: 1,190.3 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 3.7 g
- Protein: 16.2 g
Member Reviews
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ELLEN1159
Substituted Al Fresco brand Buffalo Style Chicken sausage for Turkey Kielbasa. The sausage was rubbery and the Buffalo flavoring along with the plain yogurt made the soup a bit too sour for my taste. However, I did like the kale in this and anything that gets us to eat more kale is great.
- 2/1/12