Sausage and Mustard Green Soup

I found some awesome mustard greens at the farmer’s market the other day and bought them on impulse. It was a great idea until I realized that I had no idea what to do with them. After realizing I didn’t have the ingredients for a traditional batch of greens, I found a great recipe online and combined it with another soup recipe that I like that uses spinach. Thus this tasty Sausage and Mustard Green soup was born. I made it last night with pasta but you can also make it with gnocchi instead. Both are tasty but the gnocchi makes for better leftovers. It’s super easy and the whole family loved it.

Sausage and Mustard Green Soup:

Serves 8-10

Ingredients:

• 6 cups chopped mustard greens
• 1/3 cup sliced green onion

• 1 yellow onion chopped

• 2 ribs celery chopped

• 2 tbsp minced garlic

• 10 cups beef broth

• 1/3 cup amber lager of your choice

• 2 lbs beef sausage

• 1tsp salt

• 1/4 tsp smoked paprika

• 1/8 tsp cumin

• Pinch crushed red pepper flakes

• One package mini gnocchi or 2 cups ditalini pasta (gnocchi does better if you plan to have leftovers. The pasta soaks up the liquid and gets mushy if left overnight)

• 1/2 cup Parmesan (optional)

Instructions:

1. Sauté onion, celery, and garlic in olive oil with pinch of salt over medium heat until fragrant

1. Add sliced sausage and sauté till fat from the sausage coats the bottom of the pan and onions and celery are clear

1. Add in greens and stir until wilted and vibrant green

1. Deglaze pan with beer

1. Add beef broth, 1tsp salt, crushed red pepper, smoked paprika, and cumin

1. Bring to a rolling boil

1. Once soup has begun a rolling boil stir in green onion and noodles or gnocchi

1. If using gnocchi, continue boiling until gnocchi are tender and float to the top, occasionally stirring to prevent them from sticking

1. If using noodles, continue boiling until noodles are tender, occasionally stirring to prevent them from sticking

1. Serve hot with a sprinkle of Parmesan on top