I started using turnips in place of the potatoes in this soup and it's perfect if you're trying to follow a low carb or keto eating plan. Breakfast sausage and mild Italian sausage give it a unique flavor, but you can always use one or the other!
10 Cups (80 oz) Chicken Broth
8-10 oz Chopped Kale (buy the big bag and throw in a couple of healthy sized handfuls!)
1 lb Mild Pork Sausage
1 lb Hot Breakfast Sausage
3 Medium Turnips peeled and diced
1/4 Cup Heavy Whipping Cream
Salt, Pepper and Grated Parmesan to taste
In a skillet or dutch oven brown the sausage and drain. Wipe out the pot and add the chicken broth, kale and turnips. Bring to a boil to help the kale wilt and then add the sausage back to the pot. Cover, reduce to a simmer and allow the soup to cook for 35-40 minutes or until the kale and turnips are tender. Add the heavy whipping cream, stir to combine and then season to taste with salt and pepper. Serve with with Parmesan cheese and enjoy.
A few tips: Don't dice the turnips too small. You can quarter them for larger pieces, but you don't want them to small. If you save your Parmesan rinds, throw one in for an extra layer of flavor. It may affect the salt content so be careful when adjusting your salt at the end.
This is so easy and I know buying 3 bags of spinach sounds like a nightmare but you can taste the difference between fresh and frozen and it's worth it.
3 or 3 1/2 bags Spinach
1 pint Sliced Mushrooms (white, brown, whatever you like)
1 pint Heavy Whipping Cream
1 Tbsp Minced Garlic
2 Tbsp Butter
Salt, Pepper to taste and LOTS of Grated Parmesan Cheese
Preheat oven to 400 and grease an 8x8 (or comparable sized) casserole dish. In a large skillet, melt the butter and sweat the mushrooms over medium-low heat. Once they start to become tender, begin adding the spinach. You'll have to add it in batches so that it wilts and makes room for the rest of the spinach. Once you've added all the spinach, add the garlic and then stir evertything around for about 5 minutes (you don't want it to stick) until the spinach becomes wilted and you get as much of the liquid out of both veggies. Drain the liquid from the skillet and add half of the whipping cream. Stir to combine and then add a little bit more at a time to reach a creamy consistency. You may use the entire pint, you might not. It depends a lot on how much more liquid the spinach produces. Add the salt and pepper to taste. Cook over medium heat and allow the cream to reduce a little. Throw in a handful of Parmesan and stir it in until melted. Transfer the mixture to the casserole dish, check for salt and pepper, adjust if necessary and then sprinkle more Parmesan over the top. Cook in 400 degree oven for 10-15 minutes or until browned on top and bubbly. You can also finish it under the broiler for a few minutes to get the cheese nice and brown. Let it sit for five minutes and then serve!