Welcome to the world of sausage greens soup, a culinary delight that promises to tantalize your taste buds and warm your soul. This hearty and flavorful soup, often associated with Southern and Cajun cuisine, is a symphony of textures and flavors, combining the savory richness of sausage with the earthy goodness of fresh greens. Whether you prefer a classic recipe or a more contemporary twist, there's a sausage greens soup out there to satisfy every palate. So, grab your apron, gather your ingredients, and let's embark on a culinary journey that will leave you craving more.
Here are our top 9 tried and tested recipes!
SLOW COOKER LENTIL SOUP WITH SAUSAGE AND GREENS
The seasonings in Italian sausage - fennel, red pepper, garlic - pair beautifully with lentils, and here, they make for a punchy take on lentil soup. The sausage's flavors are reinforced by adding more garlic and pepper to the soup itself, for pops of flavor. Pleasantly firm but creamy on the inside, Beluga lentils (also known as black lentils) are worth seeking out for this hearty soup because they hold their shape when cooked, adding a lovely texture. But you can absolutely use regular green or brown lentils instead. Just know that they will fall apart, making the soup smoother. This recipe freezes well and is better after it rests in the refrigerator, so make a big batch to eat for days.
Provided by Sarah DiGregorio
Categories soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
- Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes. Add the onion and garlic powders, the herbs, red-pepper flakes and several generous grinds of black pepper. Stir to combine. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
- Scrape the skillet mixture into the slow cooker with the sausage. Add the bay leaf and the lentils. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice. Pour in the chicken stock. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
- Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale. Stir in the vinegar. Serve in bowls, topped with chopped basil and grated Parmesan.
Nutrition Facts : @context http, Calories 694, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 32 grams, Fiber 10 grams, Protein 38 grams, SaturatedFat 8 grams, Sodium 1435 milligrams, Sugar 10 grams, TransFat 0 grams
SAUSAGE & GREENS SOUP
I always have an abundance of fresh vegetables on hand, so I wanted to create a delicious soup to enjoy during the colder months. I think I found a winner! -Angie Pitts, Charleston, South Carolina.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, onion, celery and carrot; cook 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer., Stir in Swiss chard, tomatoes, bay leaf and seasonings. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until Swiss chard is tender. Stir in beans and lemon juice; heat through. Remove bay leaf.
Nutrition Facts : Calories 155 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 658mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
MIXED-GREENS AND SAUSAGE SOUP WITH CORNMEAL DUMPLINGS
Provided by Melissa Clark
Categories Soup/Stew Leafy Green Sauté High Fiber Dinner Lunch Sausage Cornmeal Turnip Winter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- For dumplings:
- Line rimmed baking sheet with plastic wrap. Whisk first 5 ingredients in medium bowl. Stir in milk and butter, then green onions. Let stand at least 1 hour and up to 2 hours. Using wet hands, shape mixture, 1 tablespoon at a time, into 18 dumplings, arranging on sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For soup:
- Heat oil in large pot over medium heat. Add onion, garlic, bay leaves, and thyme. Sauté until onion is tender, about 5 minutes. Add sausage; sauté until fat renders, 3 to 4 minutes. Add broth, tomatoes with juice, hot sauce, and allspice; bring to simmer, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.
- Add greens to simmering soup. Cook greens uncovered 10 minutes, stirring occasionally. Drop in dumplings. Cover; reduce heat to low. Simmer until dumplings are tender and cooked through, 20 to 25 minutes. Season soup with salt and pepper. Ladle soup and dumplings into bowl.
ITALIAN SAUSAGE AND GREENS SOUP
This is a recipe from my father who was from Louisiana and loved his greens with bacon! He ended up being a Navy cook during the war and served a version of this soup on his ship. I add other vegetables such as corn, green beans, squash, etc. This soup is better the second day!!
Provided by Lakme
Categories Collard Greens
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Saute Italian sausage and fennel seeds in olive oil.
- When browned, pour into soup pot.
- Saute the bacon until brown.
- Pour into soup pot.
- In same skillet, saute onion and garlic.
- When lightly brown, pour into soup pot.
- Saute mushrooms until tender and pour into soup pot.
- Add beans to soup pot.
- Add chicken stock to soup pot.
- Add enough water to cover contents and bring to boil.
- Add pasta,cover, and simmer for 7 minutes.
- Add chopped greens and more water if needed to come to about two inches below greens.
- Cover and simmer for 20 minutes until greens are tender.
- Enjoy! - Better the second day!
SPLIT PEA SOUP WITH SMOKED SAUSAGE AND GREENS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Quick & Easy High Fiber Lunch Sausage Kale Pea Boil Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Combine split peas, whole sausages, 8 cups broth, and bay leaves in heavy large pot. Bring to boil over medium-high heat, stirring often. Cover, reduce heat to low, and simmer until peas are tender, stirring occasionally, 30 to 35 minutes.
- Transfer sausages to cutting board. Cut lengthwise in half, then crosswise into 1/4-inch-thick half-rounds.
- Puree soup (including bay leaves) 1 cup at a time in blender until smooth; return to same pot. Add sausages and greens. Thin with more broth if necessary. Simmer soup until greens soften, 3 to 4 minutes. Season to taste with salt and pepper.
BEANS, GREENS, AND SAUSAGE SOUP
Make and share this Beans, Greens, and Sausage Soup recipe from Food.com.
Provided by Phil Franco
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preparation:.
- Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon, set aside. Pour off and discard any drippings. Add the garlic and sage.
- Cook for about 1 minute, or until fragrant. Add the beans, broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot.
- Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.
- Transfer about half of the beans and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage.
- Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt and the pepper. Sprinkle with Pecorino Romano at the table.
SOPA DE FUBà (COLLARD GREENS, CORNMEAL, AND SAUSAGE SOUP) RECIPE - (4.4/5)
Provided by Dr_Mom
Number Of Ingredients 8
Steps:
- 1. Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3-4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside. 2. Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.
SAUSAGE AND GREENS SOUP
Really good soup, cooks quickly. My boyfriend requests it weekly. Serve with a loaf of crusty bread. The recipe says Cajun sausage, but it works just as well with any kind of smoked sausage, including turkey. Just add extra Cajun seasoning to taste.
Provided by greengirl512
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut sausage into bite-size pieces,and cook over the stove in a medium-sized pot over medium-high heat for about 5 minutes.
- Sprinkle with salt, pepper and cajun seasoning to taste.
- Add chicken broth, and bring to a boil.
- Add diced tomatoes, simmer for about 3 minutes.
- Add greens, and cook over medium-low heat until tender.
- add beans, and cook until heated through.
ITALIAN SAUSAGE & GREENS SOUP
I always feel so good when I get in a cup or so of vitamin packed greens of some sort. This soup is a great balance of protein and healthy greens. Add a baked sweet potato or some multi grain bread for a balanced meal.
Provided by Janus Joy Miller
Categories Other Soups
Time 45m
Number Of Ingredients 9
Steps:
- 1. Saute sausage (cut into bite size chunks) in olive oil. This recipe attempts to go low fat, but feel free to add more olive oil or cooking spray if needed.
- 2. Coarsely chop the onion and garlic, and add to sausage along with the fennel seed. Saute until onion is transparent.
- 3. Add chopped greens & toss until wilted.
- 4. Add white wine & soup stock plus more water if needed.
- 5. Simmer on low heat another 20 minutes or so. Add a pinch of sugar if desired, but not more than a teaspoon or it can get too sweet.
- 6. Serve with crusty bread or a potato for a healthy balanced meal.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup. Look for plump, firm sausages, fresh greens, and flavorful vegetables.
- Don't overcook the sausage: Otherwise, it will become tough and dry. Cook it just until it is browned on the outside and cooked through in the center.
- Use a variety of greens: This will give your soup a more complex flavor. Some good choices include kale, collard greens, mustard greens, and spinach.
- Add some spice: A little bit of red pepper flakes or cayenne pepper can add a nice kick to your soup. If you like things really spicy, you can also add a chopped jalapeño pepper.
- Serve with crusty bread or cornbread: This will help to soak up all of the delicious broth.
Conclusion:
Sausage and greens soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover sausage. With a few simple tips, you can make a pot of soup that your family and friends will love. So next time you are looking for a comforting and flavorful meal, give sausage and greens soup a try.Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup. Look for plump, firm sausages, fresh greens, and flavorful vegetables.
- Don't overcook the sausage: Otherwise, it will become tough and dry. Cook it just until it is browned on the outside and cooked through in the center.
- Use a variety of greens: This will give your soup a more complex flavor. Some good choices include kale, collard greens, mustard greens, and spinach.
- Add some spice: A little bit of red pepper flakes or cayenne pepper can add a nice kick to your soup. If you like things really spicy, you can also add a chopped jalapeño pepper.
- Serve with crusty bread or cornbread: This will help to soak up all of the delicious broth.
Conclusion:
Sausage and greens soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover sausage. With a few simple tips, you can make a pot of soup that your family and friends will love. So next time you are looking for a comforting and flavorful meal, give sausage and greens soup a try.
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