Kielbasa Orzo and Kale Soup
SERVINGS
6
PREP TIME
10 min
COOK TIME
30 min
Gluten-Free
INGREDIENTS
- 6 oz Coleman Natural Polish Kielbasa
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 1 tablespoon finely chopped fresh thyme
- 8 cups chicken broth
- 1 bay leaf
- 3/4 cup orzo
- 4 cups chopped kale
- 1/4 cup chopped fresh parsley
INSTRUCTIONS
1 Heat the oil in a large saucepan or Dutch oven set over medium-high heat.
2 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.
3 Pour in the broth and add the bay leaf; bring to a boil.
4 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.
5 Stir in the parsley, salt and pepper. Serve immediately.
Tips
Substitute baby shells or alphabet pasta for the orzo. Serve the soup with crusty bread for a satisfying supper. Prepare a double batch and freeze half to have on hand for busy weeknights.
