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Nothing compares to a fresh, hot pot of soup when temperatures dip in the fall—and we love to try all different kinds. From classic chicken noodle to this scintillating sausage and Tuscan kale soup, we’re always up to try something new—and there’s nothing like a little spice to heat things up in the kitchen! So warm up with a bowl, and dish out the details when you try this recipe at home.

What You’ll Need:
• 1 package spicy jalapeno chicken sausage (cut into ¼ inch slices)
• 1 bunch of Muzzarelli’s Tuscan kale (chopped)
• 6 medium golden Yukon potatoes (cubed)
• 2 medium sweet onions (chopped)
• 1 can diced tomatoes (do not drain)
• 2-3 tablespoons olive oil
• 4 cloves garlic (chopped)
• ¼ teaspoon black pepper
• 32 oz chicken broth
• ¼ teaspoon salt
• 2 bay leaves

What You’ll Need to Do:
First order of business: chop all the kale, onions, garlic, potatoes, and sausage into their suggested size and shape. Cook your spicy jalapeno chicken sausage in a Dutch oven over low to medium heat with 2-3 tablespoons of olive oil.

When sausage begins to brown, add in potatoes and onions, and cook for five minutes—or until the veggies have softened. Stir generously as to coat your ingredients in oil. Now you’ll want to sauté your kale until it loses shape and has visibly softened.

Incorporate the remaining ingredients: diced tomatoes, chicken broth, fresh garlic, bay leaves, salt, and pepper. Give the soup a good stir, and bring to a boil. Slowly reduce the heat, and allow to cook until potatoes, onions, and kale have tenderized. Spoon out the bay leaves, let cool, and serve!

For more mouthwatering recipes, scroll through the rest of our blog by clicking here. Muzzarelli Farms is located at 3460 Oak Rd. in Vineland—open every day from 8am to 6pm!