Ingredients with Measurements:
- 1 pound of Italian sausage, casings removed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of olive oil
- 1/2 cup of port wine
- 4 cups of chicken broth
- 1 can of diced tomatoes, drained
- 1 bunch of kale, stems removed and leaves chopped
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, heat the olive oil over medium heat.
2. Add the Italian sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Pour in the port wine and let it simmer for a few minutes until it has reduced by half.
5. Add the chicken broth and diced tomatoes to the pot and bring it to a boil.
6. Reduce the heat to low and let the soup simmer for 15 minutes.
7. Add the chopped kale to the pot and let it cook for an additional 10 minutes until the kale is tender.
8. Season the soup with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking the sausage and onion, low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 12g
Protein: 25g
Sodium: 1200mg
Fiber: 3g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or breakfast sausage.
- If you don't have port wine, you can use red wine or beef broth instead.
- You can use any type of leafy green in place of kale, such as spinach or Swiss chard.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Add a can of white beans to the soup for added protein and fiber.
Tips and tricks:
- Make sure to remove the stems from the kale before chopping it.
- If you prefer a spicier soup, use hot Italian sausage instead of mild.
- Serve the soup with a crusty bread for dipping.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of grated Parmesan cheese.
Garnishes:
Grated Parmesan cheese, chopped fresh parsley, or a drizzle of olive oil.
Pairings:
Serve the soup with a side salad or a slice of garlic bread.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more chicken broth to thin it out. If it is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure to cook the sausage until it is fully cooked and no longer pink in the middle.
Food history:
Italian sausage and kale soup is a traditional Italian dish that has been enjoyed for generations.
Flavor profiles:
The soup is savory and slightly sweet from the port wine, with a slight bitterness from the kale.
Serving suggestions:
Serve the soup as a main course for a cozy dinner at home.
Related Categories
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Region: Portuguese
Taste: Savory, Hearty, Rich, Tangy, Herbaceous