Back when we lived in Minnesota, soups were a regular lunch rotation while I suffered through winters.
Now that winter = 60 degrees, I find myself forgetting to make soups and stews, always waiting until it “cools down just a bit more.” Well, no more. I figured that since my office always feels cold, there’s no reason to wait until it cools down.
The (very hot!) day I decided to make this soup, I watched Giada make a Vegetable & Barley Soup and I took two things from the episode: 1) Use a parmesan rind to help flavor soup (which I’ve always meant to do) and 2) Use the sausage as a topping instead of letting it simmer in the soup.
Like any good lunch or dinner – it’s healthy and tasty!
I wanted the soup to be full of vegetables as well as a good source of protein and fiber. So it’s simple. Fill the soup with tender-crisp vegetables and throw in some chicken sausage for a protein boost, it’s a filling combo. It happens to be gluten-free and paleo, if you’re into those things!
- 3 Tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- about 1 heart of celery (2 cups chopped)
- about 1 pound of carrots (2 cups chopped)
- 10-12 cups of chopped kale
- 6 cups chicken broth
- 2 cups water
- 28 oz can diced tomatoes
- parmesan rind (optional)
- 12 oz italian chicken sausage
- salt & pepper
- parmesan cheese (optional)
- Heat 2 Tbsp of olive oil in a large pot.
- Add onion and sauté for a few minutes.
- Add garlic, celery and carrots and sauté for another 5 minutes.
- Add kale, broth, water, tomatoes and parmesan rind and simmer for about 35-40 minutes.
- While soup is cooking, thinly slice chicken sausage in half lengthwise and then chop.
- Heat remaining 1 Tbsp of olive in in medium pan and sauté about 3-4 minutes, until brown, set aside.
- To serve, top serving of soup with chicken sausage and parmesan cheese if desired.