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Sausage and Greens Soup (AKA "Weed Soup")

From Simply in Season; serves 4

8 oz. bulk sausage

1 cup onion, green onions, chives (chopped) or garlic scapes to taste (minced; optional)

4 cups chicken or vegetable broth

1 cup potatoes (diced)

Salt and pepper to taste

1-1/2 cups evaporated milk

1-3 cups fresh spinach, kale, dandelion, lambs quarters, purslane, burdock, watercress or other tender young greens (chopped)

Parsley to taste (chopped; optional)

Parmesan cheese

Brown sausage in a soup pot and drain all but a spoonful of fat.  Remove meat.

Saute onion in reserved fat until soft.  Return sausage to the soup pot.

Add broth and potatoes, salt and pepper (to taste). 

Bring to boil, reduce heat and simmer until potatoes are soft (10-15 minutes).

Add evaporated milk and greens and cook until tender (just a minute for spinach, a few extra minutes for greens such as kale or dandelion).

Garnish each bowl with fresh parsley and freshly grated Parmesan cheese.

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