Friday, February 3, 2017

FOODIE FRIDAYS: Sausage & Collard Soup

We are having another cold spell in Charlotte and this soup is perfect to warm you up!  I adapted this recipe from one I found in Southern Living.  All of my kids ate this.  Hollins thought it was a little spicy since I used the hot Italian sausage but the rest of us loved the little kick.

2 tbsp olive oil
1 lb Italian Turkey Sausage (I used hot but you can certainly use mild)
2 trimmed leeks, washed and chopped
8 cups chicken broth
3 garlic cloves, minced
5 cups collard greens, washed & chopped
1/2 lb of ditalini pasta, cooked
1/4 cup of cream
salt & pepper

Heat olive oil in large skillet.  Add sausage (casings removed) and break into small pieces while cooking over medium-high heat.  When sausage is almost all the way cooked, add chopped leeks and cook for 5 minutes until leeks are soft.   Add cooked sausage and leeks, chicken broth, garlic, collards, salt and pepper to crockpot.  Cook on low for 4-6 hours.  Add cream and cooked pasta and stir well.  Cook for additional 10-15 mins. Taste for seasonings.  Add salt and pepper as needed.

Stay Warm!

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