Mixed Greens and Sausage Soup with Dumplings

     It's been cold lately.  I'm talking the high's have been in the 20's and the wind chill has been close to zero.  For those of you who don't know me well or haven't been following me for long, I cannot stand to be cold.  I've been bundled up with my clothes, a Hoodie, and a blanket.  Our house stays fairly warm but I have the worst time at work.  For some reason the heater in my room blows cold air 75% of the time and it's freezing in there!

     By the time I get home from work all I want is a hot cup of coffee and something to warm my belly.  While most days I happy with anything I cook, yesterday I really wanted soup.  Nothing warms me up or comforts me like a hearty bowl of soup.  Add some dumplings on top and I'm on cloud nine.

     This recipe has it all;  healthy mixed greens, hearty tomatoes, sweet and salty sausage, and fluffy dumplings.  It was a hearty soup that looked as good as it tasted.  All I served with it were a few hot rolls and it made for a filling dinner.

Mixed Greens and Sausage Soup with Dumplings (adapted from Bon Appetit as seen on Elly Says Opa!)
For the dumplings:
1 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. black pepper
3/4 c. milk
1 T. butter, melted
1/4 c. green onions, chopped

For the Soup:
1 T. olive oil
1 onion, diced
4 garlic cloves, minced
1 t. dried thyme
3/4 lb. sweet Italian sausage, casing removed (I used chicken sausage)
6 c. low sodium chicken broth
1 (14.5 oz) can diced tomatoes
1 t. hot sauce
2 t. black pepper
1 lb. mixed greens (I used kale, beet, chard, and mustard)

1.  To make the dumplings mix together the flour, baking powder, and salt in a medium bowl.  Stir in the milk and butter.  Add in the green onions and stir.  Let rest for 1 hour.

2.  Line a baking sheet with parchment paper and shape the dough into 15-20 balls.  Place on the baking sheet and refrigerate until ready to use.

3.  Heat the oil in a large pot over medium heat.  Add in the onion, garlic, and thyme and saute for 5 minutes.

4.  Add in the sausage, mixing to crumble.  Saute for 4-5 minutes or until it begins to brown.

5.  Add the broth, tomatoes, hot sauce, and black pepper.  Bring to a simmer.

6.  Add the greens to the simmering soup and cook for 10 minutes, stirring occasionally.

7.  Drop the dumplings into the simmering soup and heat for at least 15 minutes or until the dumplings are tender.       Serve hot.

     It's been cold lately.  I'm talking the high's have been in the 20's and the wind chill has been close to zero.  For those of you who don't know me well or haven't been following me for long, I cannot stand to be cold.  I've been bundled up with my clothes, a Hoodie, and a blanket.  Our house stays fairly warm but I have the worst time at work.  For some reason the heater in my room blows cold air 75% of the time and it's freezing in there!

     By the time I get home from work all I want is a hot cup of coffee and something to warm my belly.  While most days I happy with anything I cook, yesterday I really wanted soup.  Nothing warms me up or comforts me like a hearty bowl of soup.  Add some dumplings on top and I'm on cloud nine.

     This recipe has it all;  healthy mixed greens, hearty tomatoes, sweet and salty sausage, and fluffy dumplings.  It was a hearty soup that looked as good as it tasted.  All I served with it were a few hot rolls and it made for a filling dinner.

Mixed Greens and Sausage Soup with Dumplings (adapted from Bon Appetit as seen on Elly Says Opa!)
For the dumplings:
1 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. black pepper
3/4 c. milk
1 T. butter, melted
1/4 c. green onions, chopped

For the Soup:
1 T. olive oil
1 onion, diced
4 garlic cloves, minced
1 t. dried thyme
3/4 lb. sweet Italian sausage, casing removed (I used chicken sausage)
6 c. low sodium chicken broth
1 (14.5 oz) can diced tomatoes
1 t. hot sauce
2 t. black pepper
1 lb. mixed greens (I used kale, beet, chard, and mustard)

1.  To make the dumplings mix together the flour, baking powder, and salt in a medium bowl.  Stir in the milk and butter.  Add in the green onions and stir.  Let rest for 1 hour.

2.  Line a baking sheet with parchment paper and shape the dough into 15-20 balls.  Place on the baking sheet and refrigerate until ready to use.

3.  Heat the oil in a large pot over medium heat.  Add in the onion, garlic, and thyme and saute for 5 minutes.

4.  Add in the sausage, mixing to crumble.  Saute for 4-5 minutes or until it begins to brown.

5.  Add the broth, tomatoes, hot sauce, and black pepper.  Bring to a simmer.

6.  Add the greens to the simmering soup and cook for 10 minutes, stirring occasionally.

7.  Drop the dumplings into the simmering soup and heat for at least 15 minutes or until the dumplings are tender.       Serve hot.