Kielbasa, Orzo and Kale Soup

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PERDUE^® HARVESTLAND^® Fully Cooked Polish Kielbasa Pork Sausage, 2/12 oz.

In The Refrigerated Meat Case

Kielbasa, Orzo and Kale Soup

PREP TIME: 0min COOK TIME: 30min

Serves 6

225
Calories
13g
Protein
882mg
Sodium
2g
Sat. Fat
7g
Sugar

Serving Per Recipe: 6
Amount Per Serving
Calories 225
% Daily Value*
Total Fat 7g	11%
	Saturated Fat 2g	10%
Cholesterol 29mg	7%
Sodium 882mg	4%

Total Carbs 27g	9%
	Dietary Fiber 4g	%
	Sugars 7g
Protein 13g
Vitamin A 63%
Vitamin C 68%
Calcium 12%
Iron 13%
*Percent Daily Values are based on a 2,000 calorie diet.

PERDUE® HARVESTLAND® Fully Cooked Polish Kielbasa Pork Sausage, 2/12 oz.

In The Refrigerated Meat Case

PERDUE^® HARVESTLAND^® Fully Cooked Polish Kielbasa Pork Sausage, 2/12 oz.

In The Refrigerated Meat Case

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Ingredients

1 cup (about 6 ounces) cubedPERDUE^® HARVESTLAND^® Fully Cooked Polish Kielbasa Pork Sausage, 2/12 oz.

2 tablespoonsolive oil

1 onion, chopped

1 carrot, chopped

1 rib celery, chopped

1 red pepper, chopped

2 clovesgarlic, chopped

1 tablespoonfinely chopped fresh thyme

8 cupssodium-reduced chicken broth

1 bay leaf

3/4 cuporzo

4 cupschopped kale

1/4 cupchopped fresh parsley

1/4 teaspoonsalt

1/4 teaspoonpepper

Step 1

Heat oil in a large saucepan or Dutch oven set over medium-high heat. Add the sausage, onion, carrot, celery, red pepper, garlic and thyme. Cook for 5 minutes or until vegetables start to soften and sausage is golden brown. 

Step 2

Pour in the broth and add the bay leaf; bring to a boil. Add the orzo and kale. Reduce the heat to medium; simmer for 8 to 10 minutes or until the orzo is al dente and vegetables are tender. Stir in the parsley, salt and pepper. Serve immediately.

Step 3

Tips Substitute baby shells or alphabet pasta for the orzo.

Step 4

Serve the soup with crusty bread for a satisfying supper. 

Step 5

Prepare a double batch and freeze half to have on hand for busy weeknights. 