This post was originally published here on October 24, 2014. I’ve since updated the photos and text. Enjoy!
I’m sneaking in one last cozy soup recipe before it’s officially Spring!
We experienced some weirdly warm weather here in New England last week. It was sunny and nearly 70 degrees for two days in a row. It felt so freaking good to be able to go outside without having to wear 358 pieces of clothing. And almost all of the snow melted away from my backyard and roof (which was extra awesome because my ceiling has been leaking – yikes!).
But the little blip of Spring that we had didn’t last long. And now we’re back to normal March temperatures. So soup it is.
This Spicy Sausage, Kale and Potato Soup is what I like to think of as one of those transition recipes. It’s got plenty of hearty ingredients to fill you right up, like leafy kale and a mix of both sweet potatoes and white potatoes. But it’s also not overly heavy. In fact, the base of this soup is very brothy (can the word “broth” be used as an adverb?), so it almost feels kind of light. It will warm you right up, without weighing you down.
This recipe is perfectly suited for a weeknight meal. It’s all made in just a single pot. And you can have it ready in 30 minutes. Feel free to use either chicken or pork sausage in this recipe. But whatever you do, definitely go for a spicy version of the sausage. I’ve made this soup in the past with sweet Italian sausage, and it just wasn’t the same. You need that little extra little kick from the spicy sausage!
I’m sharing the recipe for this Spicy Sausage, Kale and Potato Soup as part of our monthly #30MinuteThursday series. Which I’m guessing is pretty self explanatory based on the name, but just in case it’s not, it’s a day when myself and a group of some of my blogging friends get together to share quick and easy dinner recipes that can all be made in 30 minutes or less. Just scroll down below and you’ll find the links for all the other recipes this month. Check ’em out and be inspired. Because hangry isn’t a good look on anybody. Trust me. I would know.
Recipe adapted from The Candid Appetite
One Pot Beef and Tomato Macaroni Soup from The Recipe Rebel
Baked Chicken Ranch Taquitos from Pumpkin ‘N Spice
Sheet Pan Lemon Garlic Salmon and Asparagus from Kristine’s Kitchen
Honey Garlic Chicken Stir Fry Noodles from Savory Nothings
One Pan Italian Pasta from My Kitchen Craze
Asian Lemon Chicken from Life Made Sweeter
Sheet Pan Chicken Fajitas from Bake.Eat.Repeat.
Easy Thai Vegetable Pita Pizzas from She Likes Food
Guinness Beef Chili from Flavor the Moments
I feel like we’re all collectively screaming for comfort food right now. The weather is cold, dark and generally kind of shitty. The political landscape in America is bleak, at best. And Valentine’s Day, which I’ve found to be a rather dreaded day for both singles and couples alike, is looming on the horizon.
All of these things are reason enough to dig into some good old fashioned Italian comfort food. Which is why I decided to make us some Baked Chicken Parmesan Meatballs with Creamy Polenta for today. AND I made it all in just about 30 minutes. Because sometimes when you need comfort food, you need it FAST.
Something you may have noticed over the past year or so on this site is a shift towards almost exclusively plant-based recipes. And while I’m not claiming to be a vegetarian (I still enjoy non-vegetarian recipes on occasion), I’d estimate that about 90% of my meals consumed at home are strictly plant-based.
I don’t really have one glaring reason for this shift in my diet. All I can really say is that eating plants makes me feel good. It’s as simple as that. So I’m going to continue down that path for now. And throw in a few non-vegetarian recipes every once in a while when a craving hits.
Meatballs are one of the few foods that I remember really liking as a child. I was a picky eater, so most things were off limits at meal times. But meatballs were almost always welcome.
I like to make my meatballs from ground chicken (although you could certainly use ground turkey). And I always bake them in my oven. Which I suppose isn’t very traditional. But I appreciate that they are a little bit leaner. And not to mention, less messy and more hands off to prepare. Once you get the meatballs in the oven, you can concentrate your efforts elsewhere in the kitchen – like tackling a batch of this homemade tomato sauce and whisking up the creamiest mascarpone cheese polenta EVER.
This recipe can undoubtedly be made from start to finish in 30 minutes. I’ve done it successfully many times. There is very little chopping. And each component requires less than 20 minutes of actual cooking time. BUT I have to be honest and say that there is some coordination/multi-tasking required to get it done within a 30 minute time frame. You’ll have to manage the tomato sauce and the polenta at the same time. Which isn’t that big of a deal, but it can feel kind of rushed the first time you try it. If all that sounds unpleasant to you, feel free to warm up a big jar of your favorite store-bought tomato sauce on the stovetop in lieu of making your own. That will save you a few minutes.
Polenta is kind of a new-ish ingredient for me. I didn’t grow up eating polenta, so it tends to fall off my radar periodically. But I’m trying to incorporate it more into my life. It’s a great base for everything from these chicken meatballs to barbecue pulled pork to roasted vegetables. How do you usually use polenta? I’d love to hear some additional suggestions!
Are you craving even more meals that you can prepare in 30 minutes or less? Of course you are! Well, lucky for you it’s 30 Minute Thursday. If you scroll down past the recipe below, you’ll find links to other quick and easy recipes from some of my blogging friends. Make sure to check them all out!
One Pot 30-Minute Pasta e Fagioli from Flavor the Moments
Tuna Casserole from My Kitchen Craze
Easy Chicken Pad Thai from Life Made Sweeter
One Pot Black Bean Fajita Pasta (Make Ahead) from Sweet Peas & Saffron
Italian Chicken Tortellini Skillet from The Recipe Rebel
Lightened Up Baked Chicken Parmesan from Kristine’s Kitchen
Healthy Taco Chickpea Lettuce Wraps from She Likes Food
30 Minute Chicken Stew from Bake.Eat.Repeat
Garlic Parmesan Gnocchi with Mushrooms from Pumpkin ‘N Spice