Sausage and Greens Soup

Hearty sausage and greens soup. 

This soup can be made with any type of kale, chard, or collards, or even turnip greens.  

Sausage and Greens Soup

Makes 4-6 cups

INGREDIENTS

• 4 tablespoons olive oil, butter, lard, or other cooking oil
• 1 Lb. of ground pork or Italian seasoned sausage – SEE NOTES
• 1 onion or shallot, diced
• 1-3 cloves of garlic, minced.
• 2 carrots, quartered and chopped
• 2 salad turnips, quartered and sliced
• Optional hot pepper, minced
• 1/2 – 1 Lb. tomatoes, diced
• 1 bunch of greens – chard, kale, collards, or turnip greens, center stem removed and chopped thinly
• Large handful of parsley, chopped
• 2 -3 cups of cooked beans (white beans are delicious here, but any will do!) 
• Salt to taste (start with 1 teaspoon)
• Pepper to taste (start with 1/2 teaspoon)
• 4 cups broth, stock, or water
• Optional grated parmesan as a garnish

INSTRUCTIONS

1. Add sausage to a large soup pot and heat to medium-high heat.  Brown sausage, stirring and breaking up sausage as it cooks.  
2. Add in salt, onion, garlic, turnips, optional hot pepper, and carrots — cook for 5-10 minutes until beginning to brown.  
3. Add tomatoes, parsley, beans, and broth.  Bring to a simmer for 10-20 minutes.  
4. Add in chopped greens and simmer for another 5 minutes or until greens are wilted. 
5. Serve with optional parmesan as a garnish.  Enjoy!  

NOTES:

If you’re using un-seasoned ground pork, add in a teaspoon or two of dried herbs or a tablespoon or two of fresh herbs — sage, oregano, more parsley, thyme, basil, etc.  Also taste and adjust salt as needed.  

The recipe calls for removing the stem of your kale, chard, or collards, but you can still add it to your soup!  Chop the stem and add when you do the onions.  

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

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