Yes, I’ll have the Soup du Jour!


soup2Today I made a soup loosely based on the textural make-up of one from the Olive Garden, but without the crippling shame of eating something from the Olive Garden.

I went to the store today not really knowing what I wanted to cook, but that carton of chicken stock on my shelf had been staring at me awhile.  I knew it was time for soup, summer weather be damned!  (Wait, what?  It’s February?  THEN WHY IS IT 80 DEGREES OUTSIDE, HOUSTON????)   Sorry about that.  Anyway, I decided on making a nice healthy brothy soup, something that wouldn’t be too heavy since I like to work out after dinner.  Of course, now the other gym goers will be like, “What’s that sloshing sound coming from the elliptical?” Oh well.  Not a lot of extraneous info about the recipe, it’s very straightforward.  If you want it spicier, add some red pepper flakes toward the end of cooking.  Still not spicy enough?  Add some of this!  Ack!   You can also skip the pasta and put in some cannellini beans or chickpeas, but keep in mind that if you use canned or precooked beans to put them towards the end of the cooking process.    If you go the pasta route, just don’t boil the heck out of it first.  Leave it al dente or slightly less, because the heat of the soup will cook it further.

Turkey & Kale Soup

3 T olive oil

1 onion, diced

3 garlic cloves, minced

1 package spicy italian turkey sausage, or similar

4-6 cups low sodium chicken stock

1 can organic or low sodium plain tomato sauce (I used Trader Joe’s brand)

1/2 kale, washed and sliced thinly with the veins removed

1 C ditalini pasta, cooked to al dente

Salt & Pepper, to taste

1/2 c milk, any variety

Basil & grated parmesan for garnish

In a large pot or dutch oven, heat the olive oil.  Add the onion and garlic and saute about 1 minute, until softened.   Add the turkey and cook until completely cooked through.   Pour the stock into the pot, and heat over high until boiling.  Stir in the kale and the tomato sauce and let cook further, about 2 minutes, and then reduced heat to medium.  Simmer 15 minutes.  Stir in the pasta or beans and the milk.  Season with salt and pepper.  Make sure to taste it to be certain that the seasonings are to your liking!

Garnish with chiffonade of basil and cheese, if you like.  Serves about 6.  If you want to save it for later, make sure to cool completely to room temperature before storing it in the refrigerator.

soup1

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