Sausage, Kale And Green Pea Soup | Nik Snacks ~ Nik Snacks

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On 3:30 PM by Nikki @ NikSnacks in , , , , ,    No comments
Sausage, Kale And Green Pea Soup is the move these days. Summer is on the way, but there have been more than a few chilly nights on the calendar.

One of my favorite ways to use up the season's fresh produce is to mix it with canned vegetables from the pantry. This soup is a perfect representative of that.

Bits of fresh, spicy pork sausage is rolled into balls and seared in a hot skillet before they're dropped into a bubbling pot of homemade (or boxed) chicken stock for an easy and flavorful meal.

Add in fresh, previously frozen OR canned vegetables to bulk up the flavor factor. Serve with a crust of bread or a ham sandwich and you've got a feast.

Make this soup your own. Start with chicken, chorizo or plant-based sausage. Add in fresh collard, mustard or turnip greens. Asparagus, green beans, broccoli or white beans could be your favorite combination. The sky's the limit.

Sausage, Kale And Green Pea Soup
Yield: 6-8 1 cup servings

8 oz. spicy ground pork sausage
1/4 cup chopped fresh parsley
1 1/2 tsp fresh thyme
1/2 cup finely shredded parmesan
1 Tbsp olive oil
1 1/2 Tbsp (4 cloves) garlic, minced
1/2 cup onion, minced
6 oz fresh kale, chopped
64 oz. chicken broth
Sausage balls**
1 can (14 oz.) green peas, drained
Finely shredded parmesan, for serving

1. Add spicy sausage to a large mixing bowl. Add in parsley, oregano, parmesan.

2. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.

3. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs (so as to not overcrowd the pan) and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.

4. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).

5. After meatballs are browned, add garlic, onions, chopped kale and sauté until veggies have softened about 4-6 minutes.

6. Set a large soup pot on medium-high heat, pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a simmer. Add in meatballs, cooked vegetables and reduce heat to light boil (about medium or medium-low).

7. Cover and cook, stirring occasionally until meatballs have cooked through, about 10 minutes. Add can of peas during the last 2 minutes of cooking, stir to combine. Serve warm. Sprinkle each serving with parmesan cheese.