Kielbasa, Orzo and Kale Soup

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Serves 6 | Prep/Cook Time: 30 Min
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Calories
225
Protein
13g
Sodium
882mg
Sat.Fat
2g
Sugar
7g
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
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. 
Perdue