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Kielbasa, Orzo and Kale Soup
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Kielbasa, Orzo and Kale Soup

Kielbasa, Orzo and Kale Soup

Serves 6 | Prep/Cook Time:
  • Calories 225
  • Protein 13g
  • Sodium 882mg
  • Sat.Fat 2g
  • Sugar 7g
Nutritional Information
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.

Ingredients
1 cup (about 6 ounces) cubed PERDUE® HARVESTLAND® Fully Cooked Polish Kielbasa Pork Sausage, 2/12 oz.
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 red pepper, chopped
2 cloves garlic, chopped
1 tablespoon finely chopped fresh thyme
8 cups sodium-reduced chicken broth
1 bay leaf
3/4 cup orzo
4 cups chopped kale
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions
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. 
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.
3 Tips Substitute baby shells or alphabet pasta for the orzo.
4 Serve the soup with crusty bread for a satisfying supper. 
5 Prepare a double batch and freeze half to have on hand for busy weeknights. 

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