Today we are making Creamy Italian Sausage Soup & Sweet Green Harvest Bowls
Creamy Italian Sausage Soup
2 tbsp olive oil
1 lb Italian sausage, casing removed
1 yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 tsp kosher salt
1 tsp Italian seasoning
1/2 tsp black pepper
1 tbsp all purpose flour, optional to thicken
1 14 oz can San Marzano tomatoes
4 cups chicken broth
1/2 cup uncooked orzo
1 cup kale, stems removed
Juice from 1 large lemon, plus more to taste
1/4 cup whole milk or cream
Parmesan cheese to finish, optional
Heat 1 tbsp olive oil in a large dutch oven or soup pot over medium heat. Add the sausage and break up with a meat masher or wooden spoon until browned. Remove and set aside.
Add another tablespoon of oil to the pan then add the onion, carrots, celery, and garlic to the pan, stirring occasionally for about 5 minutes. Season with salt, Italian seasoning and pepper. Sprinkle in the flour and stir to combine. Add the tomatoes and crush them with the back of a wooden spoon (you can also do this with your hands before adding).
Add the chicken broth and sausage back in and bring to a boil. Add the orzo, cover and simmer for 15 minutes, stirring once or twice to ensure the orzo doesn’t stick to the bottom of the pot.
SweetGreen Harvest Salad Dupe
1 sweet potato, chopped
3-4 cups kale, chopped
1.5-2 cups cooked wild rice (quinoa works too!)
1 cup cooked chicken (I usually just get a rotisserie chicken and shred that up!)
1 apple, chopped
4 oz goat cheese
1/2 cup slivered almonds
1/2 cup balsamic vinegar
3 tbsp mustard
1 tbsp honey
1/2 cup olive oil
salt and pepper
Instructions
1. Preheat the oven to 400 degrees.
2. Wash and cut the sweet potato in half lengthwise. Cut each half lengthwise one more time, and then cut into thin slices, as pictured.
3. Add the sweet potatoes to a baking sheet lined with parchment paper. Spray with a little oil and season with salt and pepper. Roast for 40 minutes.
4. Cook your wild rice according to the package instructions.