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Publix Aprons Recipes

Potato Soup With Sausage and Pumpkin Cookie Cakes

Total Time - 40 minutes / Makes 8 Servings

Cooking Sequence

  • Prepare cookie cakes and begin to bake - 10 minutes
  • Prepare soup and serve - 30 minutes
  • Cookies can stand to cool until ready to serve

Potato Soup with Sausage and Pumpkin Cookie Cakes

Potato Soup With Sausage

Ingredients
1 medium onion, thinly sliced
1 1/2 lb Yukon gold potatoes
1/2 lb chicken (or turkey) Italian sausage (2 links)
1 (48-oz) box reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon dried Italian seasoning
4 cups chopped kale greens (about 8 oz)
1/2 cup heavy cream

Prep
  • Slice onion. Halve potatoes, then slice thinly.
  • Remove casing from sausage (wash hands).
Steps
  1. Preheat large stock pot on medium 2–3 minutes. Place sausage in pan; brown 5–7 minutes, stirring to crumble meat, or until no pink remains.
  2. Stir in onions; cook 1–2 minutes or until onions are softened. Stir in potatoes, broth, salt, seasoning, and kale; cook and stir 12–15 minutes or until potatoes are tender.
  3. Puree soup lightly using stick blender (or potato masher) until smooth. Stir in cream; serve.

CALORIES (per 1/8 recipe) 180kcal; FAT 7g; CHOL 40mg; SODIUM 740mg; CARB 20g; FIBER 2g; PROTEIN 11g; VIT A 100%; VIT C 60%; CALC 6%; IRON 10%

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Pumpkin Cookie Cakes

Ingredients
cooking spray
1 egg (or 1/4 cup egg substitute)
1 cup canned pumpkin
2/3 cup canned dulce de leche caramel
1 (24-ct) package refrigerated cookie dough (gingerbread or sugar) *see Aprons Advice

Steps
  1. Preheat oven to 375°F. Lightly coat 24-cup mini-muffin pan with cooking spray. Whisk egg in medium bowl until blended. Stir in pumpkin and caramel until evenly mixed.
  2. Separate cookie dough, placing one square in each cup of muffin pan. Press dough evenly, using fingertips, into bottom of cup and up sides to form a crust.
  3. Fill each cup with about 1 teaspoon of pumpkin mixture. Bake 25 minutes or until crust is golden. Cool 10 minutes in pan; turn out with a fork and serve. (Makes 24 mini-cakes.)

CALORIES (per 1/24 recipe) 120kcal; FAT 4.5g; CHOL 25mg; SODIUM 70mg; CARB 17g; FIBER 1g; PROTEIN 2g; VIT A 35%; VIT C 0%; CALC 2%; IRON 4%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 13 ITEMS TO LIST

Dairy
Add to your grocery list 1/2 cup heavy cream
Add to your grocery list 1 (24-oz) package refrigerated cookie dough (gingerbread or sugar) *see Aprons Advice

Dry Grocery
Add to your grocery list 2/3 cup  canned dulce de leche caramel
Add to your grocery list 1 cup canned pumpkin
Add to your grocery list 1/2 tsp dried Italian seasoning
Add to your grocery list 1 (48-oz) box reduced-sodium chicken broth

Meat
Add to your grocery list 1/2 lb (2 links) chicken (or turkey) Italian sausage

Produce
Add to your grocery list 1 1/2 lb Yukon gold potatoes
Add to your grocery list 4 cups (8 oz) chopped kale greens
Add to your grocery list 1 medium onion

From Your Pantry
Add to your grocery list cooking spray
Add to your grocery list 1 egg (or 1/4 cup egg substitute)
Add to your grocery list 1/2 tsp kosher salt

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Aprons Advice

  • Complete your meal with fresh salad blend and crusty bread.
  • You will have enough pumpkin and dulce de leche caramel left to make a second batch of cookie cakes. Just be sure to pick up an extra package of cookie dough for the crust.
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Recipe Version soup0090