Rainbow Gardens | Spicy Kale, Potato, and Sausage Soup | ALDI and a Garden (BEST FAST FOOD EVER!) @RainbowGardens | Uploaded December 2019 | Updated October 2024, 4 hours ago.
You can make this non-spicy by using sweet Italian sausage and omitting the pepper flakes Also, it is very easy to convert to a vegan dish too!! This soup is so delicious and is a great way to use your seasonal greens. For this recipe, add a little more or less of the ingredients to your liking.
If you are enjoying this series on ALDI and garden ingredients, please share it with your friends and family. Thanks so much! Have a beautiful day! Click on :"Share": below the video.
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Get $10.00 off a GreenStalk, use my code: rainbowgardens at checkout.
Link to GreenStalk website: http://lddy.no/3l75
Green Stalk Video Playlist: https://www.youtube.com/watch?v=_WjMX...
Please feel free to shop through my link when purchasing on Amazon and it will help out the channel: amazon.com/?tag=raigarkit-20
I create all components of the video with the exception of the music. I do all of the gardening, research, videography, editing, lighting, audio, uploads, and recipe creation (unless otherwise noted).
Here is a link to the gloves I like to wear when cooking and cleaning. On Amazon Prime: amzn.to/2jGtTW6
Here are the ingredients. To print, simply highlight with your cursor, right click, and select "print":
Rainbow Gardens
Kale, Pepper, Potato, and Sausage Soup
Makes 5 Quarts when using 3 qts. of broth
1 Pound of Hot Italian Sausage, casings removed
2 medium sweet onions
1 or 2 red bell pepper
1 or 2 yellow bell pepper
1 large bunch of kale (or other seasonal greens), ribs removed & rough chopped
1 to 2 teaspoons fennel seed
2 cloves of garlic, minced
2-3 quarts (depending on how much broth you like) of chicken stock
and one more quart for reheating as needed
1/2 teaspoon red pepper flakes
Salt to taste (careful if you are using store bought stock as it can be salty)
About 4 to 5 cups red skin potatoes
8 oz sliced mushrooms
Heavy cream and Parmesan cheese
Rough chop all vegetables into bite-sized pieces
In large pot, brown sausage, drain and set aside. In same pot, on medium heat, add 2 tablespoons olive oil, cook the onions, peppers until tender, about 5 minutes. Add fennel seed, pepper flakes, garlic, and cook for about another 3 minutes. Add chicken stock, cooked sausage, potatoes, mushrooms, and kale to the pot with the peppers and onions. Bring to a boil and reduce heat, simmer covered for about 15 minutes or until potatoes are just tender. Remove from heat, transfer to a storage container, and let cool uncovered (about 15 -20 minutes). Cover and store in refrigerator for up to 3 days.
To serve as needed, ladle into small pot, add more broth if needed and a splash of heavy cream, bring to boil and reduce heat. Simmer for about 3 minutes and warmed through. Transfer to soup mug and top with freshly grated Parmesan cheese. Enjoy!
I use the Square Foot Garden method:
Square Foot Garden Book:
amzn.to/2kbr3qm
I provide my videos for entertainment and promotional purposes only. It is your responsibility to evaluate the accuracy, timeliness, completeness, or usefulness of the content, instructions and advice contained in my videos. I am not liable for any loss or damage caused by your reliance on anything contained in my videos. Some of the links provided are a result of my participation in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
You can make this non-spicy by using sweet Italian sausage and omitting the pepper flakes Also, it is very easy to convert to a vegan dish too!! This soup is so delicious and is a great way to use your seasonal greens. For this recipe, add a little more or less of the ingredients to your liking.
If you are enjoying this series on ALDI and garden ingredients, please share it with your friends and family. Thanks so much! Have a beautiful day! Click on :"Share": below the video.
Subscribe to my channel here: youtube.com/user/dylan14570
When you subscribe, please make sure to click the bell to the right of the subscribe button and select ALL to receive notifications on my channel. You will be notified of new videos and behind the scene updates.
Get $10.00 off a GreenStalk, use my code: rainbowgardens at checkout.
Link to GreenStalk website: http://lddy.no/3l75
Green Stalk Video Playlist: https://www.youtube.com/watch?v=_WjMX...
Please feel free to shop through my link when purchasing on Amazon and it will help out the channel: amazon.com/?tag=raigarkit-20
I create all components of the video with the exception of the music. I do all of the gardening, research, videography, editing, lighting, audio, uploads, and recipe creation (unless otherwise noted).
Here is a link to the gloves I like to wear when cooking and cleaning. On Amazon Prime: amzn.to/2jGtTW6
Here are the ingredients. To print, simply highlight with your cursor, right click, and select "print":
Rainbow Gardens
Kale, Pepper, Potato, and Sausage Soup
Makes 5 Quarts when using 3 qts. of broth
1 Pound of Hot Italian Sausage, casings removed
2 medium sweet onions
1 or 2 red bell pepper
1 or 2 yellow bell pepper
1 large bunch of kale (or other seasonal greens), ribs removed & rough chopped
1 to 2 teaspoons fennel seed
2 cloves of garlic, minced
2-3 quarts (depending on how much broth you like) of chicken stock
and one more quart for reheating as needed
1/2 teaspoon red pepper flakes
Salt to taste (careful if you are using store bought stock as it can be salty)
About 4 to 5 cups red skin potatoes
8 oz sliced mushrooms
Heavy cream and Parmesan cheese
Rough chop all vegetables into bite-sized pieces
In large pot, brown sausage, drain and set aside. In same pot, on medium heat, add 2 tablespoons olive oil, cook the onions, peppers until tender, about 5 minutes. Add fennel seed, pepper flakes, garlic, and cook for about another 3 minutes. Add chicken stock, cooked sausage, potatoes, mushrooms, and kale to the pot with the peppers and onions. Bring to a boil and reduce heat, simmer covered for about 15 minutes or until potatoes are just tender. Remove from heat, transfer to a storage container, and let cool uncovered (about 15 -20 minutes). Cover and store in refrigerator for up to 3 days.
To serve as needed, ladle into small pot, add more broth if needed and a splash of heavy cream, bring to boil and reduce heat. Simmer for about 3 minutes and warmed through. Transfer to soup mug and top with freshly grated Parmesan cheese. Enjoy!
I use the Square Foot Garden method:
Square Foot Garden Book:
amzn.to/2kbr3qm
I provide my videos for entertainment and promotional purposes only. It is your responsibility to evaluate the accuracy, timeliness, completeness, or usefulness of the content, instructions and advice contained in my videos. I am not liable for any loss or damage caused by your reliance on anything contained in my videos. Some of the links provided are a result of my participation in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
