Quick Collards and Potatoes Italian Soup

Nothing more comforting and belly-warming than this Quick Collards and Potatoes Italian Soup! It’s better on day two. Double the recipe!

Collard Greens

I sure wish everyone had a friend named Captain Dale! 

Dale worked for decades with my hubby, Ben, in the building supply business. And, we continue to be friends to this day. 

Now, we call him ‘Captain’ Dale because he’s a master fisherman. And, he and Ben fish as much as they can. You can imagine the fresh fish we eat like this Crispy Pan Fried Fish!

Besides fishing, Captain Dale loves to garden. And, boy, does he grow some mighty fine vegetables like collards! 

I absolutely love collards! So much so that I’ll eat them for breakfast in this collard egg smoked bacon bowl. Oh, yeah, this is super healthy! 

Collards and Potatoes

There’s nothing more hearty than collards and potatoes. 

Collards, a dark leafy green vegetable, is packed with vitamins and minerals. And, with potatoes, it’s a complete meal. 

But, wait, we’re going to add one more thing and make it an even more luscious meal soup! Italian sausage and Kettle & Fire brand beef stock. 

To order the Kettle & Fire brand beef and chicken stock, click here. Use the code ALLYSKITCHEN at checkout for your 20% discount!

Collard Greens and Sweet Potato Soup

I love using Yukon gold potatoes. They’re creamy and buttery. The thin skin is perfectly and deliciously edible. 

However, if you want to use sweet potatoes, that’s also an option. Make sure like any potato, you dice into smaller pieces, so they cook quickly. 

Recipes with Collard Greens

I love love collard greens and have several recipes that you might consider. When Captain Dale brings me a ‘mess’ of fresh collards,  you’d better believe I’m in hog heaven.

Now, fresh collards grown locally can be the size of elephant ears. And, they’re super tender and deep vibrant green. All I do is de-stem them! 

You can also use butternut squash with your collard greens in a soup. Oh, big yum on this recipe! 

How to Cook Collard Greens

Collards like other greens, kale, chard, mustard and turnip greens, are super easy to cook and enjoy almost in no time. 

All I do is cook them in some kind of oil then add some chicken or beef stock (here’s the best! Use the code: ALLYSKITCHEN at checkout for a 20% discount), salt, pepper and red chili flakes! 

Collard Greens and Potatoes Italian Style

This recipe is even more awesome than simply collards and potatoes. Yes, we’re also adding ground Italian sweet sausage that just puts this ‘soup’ over the top!

I intentionally did not want this ‘soup’ super brothy, but if you do, simple add more beef stock!

Quick Collards and Potatoes Italian Soup

Yield: 4-5 servings

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Ingredients

• 1/4 cup extra virgin olive oil
• 4-5 cups Yukon gold potatoes, small dice
• 1 tsp. sea salt
• 1 tsp. coarse ground pepper
• 1 Tbl. nutritional yeast
• 1 lb. ground Italian sausage
• 1 1/2 cups Kettle and Fire beef bone broth
• 8-10 cups fresh collards, chopped
• 1/2 tsp. red chili flakes, optional
• Grated parmesan reggiano, for serving

Instructions

1. In a large Dutch oven over medium heat, put the olive oil, potatoes, salt, pepper and nutritional yeast. Mix and blend. Cover and cook about 8-10 minutes mixing a couple of times.
2. Push the potatoes to one side. Add the ground Italian pork and brown. Once browned, mix the potatoes and pork.
3. Add the beef broth. Blend then add the collards and mix and blend. Cover and cook about 20 minutes. Blend a couple of times.
4. Reduce heat to medium low and let the soup simmer until the collards and potatoes are nice and tender. Add red chili flakes (optional). Salt and pepper to taste.
5. Serve with grated parmesan reggiano.

Notes

To order the Kettle & Fire brand beef and chicken stock, click here. Use the code ALLYSKITCHEN for 20% discount!

For more 'soupy' add more bone broth!

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