Slow Cooker (or not) Sausage Soup with Turnips and Kale
with green salad
This cozy soup can be made in the slow cooker or on the stovetop, depending on how much time you have before dinner.
Smarts: The sausage will impart a lot of flavor, so be sure to get sausage with flavors you like and choose spicy or mild.
Smarts: The sausage will impart a lot of flavor, so be sure to get sausage with flavors you like and choose spicy or mild.
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Ingredients
Slow Cooker (or not) Sausage Soup with Turnips and Kale:
- Onions - 1 , diced
- Carrots - 8 oz , diced
- Turnips - 12 oz , peeled and diced
- Kale, curly leaf - 10 oz , stems removed, leaves chopped
- Oil, cooking - 1 Tbsp
- Sausage, raw and loose - 12 oz
- Thyme leaves - 1 tsp
- Oregano, dried - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Stock, any type - 4 cups
- Bay leaves - 1
- Hot sauce (opt) - to taste
Green Salad with White Wine Vinaigrette:
- Vinegar, red or white wine - 1 1/2 Tbsp
- Mustard, Dijon - 1 1/2 tsp
- Honey - 1/2 tsp
- Oregano, dried - 1/4 tsp
- Oil, olive - 3 Tbsp
- Grapes - 1 cup , halved
- Mixed greens - 5 oz
- Pistachios, shelled - 1/4 cup (sub any type of nuts)
Choose Cooking Method
Prep
- Onions / Carrots / Turnips / Kale - Prep as directed. Combine onions, carrots, and turnips. Store kale in its own container. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, mustard, honey, and dried oregano (portion for salad). Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Heat a skillet with cooking oil over medium heat. Add sausage and saute until cooked through and lightly browned, 8 to 10 minutes.
- Combine onions, carrots, turnips, kale, sausage, thyme leaves, dried oregano (portion for slow cooker), red pepper flakes, stock, and bay leaves in the bowl of a slow cooker. Cook until vegetables are completely soft, on high for 2 to 3 hours or low for 5 to 6 hours.
- Grapes - Halve grapes.
Make
- When soup is done cooking, discard bay leaves. Stir in some hot sauce if you’d like. Taste and season with some salt and pepper.
- Just before serving, toss greens, pistachios, and grapes in vinaigrette until dressed to your liking.
- Serve soup with salad on the side. Enjoy!
Prep
- Onions / Carrots / Turnips / Kale - Prep as directed. Combine onions, carrots, and turnips. Store kale in its own container. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, mustard, honey, and dried oregano (portion for salad). Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Grapes - Halve grapes.
Make
- Heat a Dutch oven with oil over medium heat. Add sausage and saute until lightly browned and cooked through, 8 to 10 minutes.
- Add in onions, carrots, turnips, and thyme leaves with some salt. Saute until onions are starting to soften, 4 to 5 minutes. Stir in kale leaves, dried oregano (portion for soup), red pepper flakes, stock, and bay leaves. Bring to a boil.
- Reduce heat to a low simmer and cover. Simmer, covered, until vegetables are completely tender, 18 to 22 minutes.
- When soup is done cooking, discard bay leaves. Stir in some hot sauce if you’d like. Taste and season with some salt and pepper.
- Just before serving, toss greens, pistachios, and grapes in vinaigrette until dressed to your liking.
- Serve soup with salad on the side. Enjoy!
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