sausage and kale soup
This hearty sausage and kale soup is the perfect comfort food for chilly days. Packed with rich flavors from savory sausage and nutrient-dense kale, this dish is both satisfying and nutritious. It's easy to prepare and makes for great leftovers.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage bulk or casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 ounces) with juice
- 2 medium carrots, diced
- 3 cups fresh kale stems removed and roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes (optional)
- to taste salt
- to taste pepper
- 1 cup uncooked small pasta like ditalini or orzo
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
- Add the diced onion and sauté for another 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the diced tomatoes (with juice), carrots, thyme, and red pepper flakes (if using). Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes.
- Add the kale and pasta to the pot. Continue to simmer for another 10-12 minutes or until the pasta is cooked and the kale is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
You can substitute the Italian sausage with turkey sausage for a lighter option. For a vegetarian version, replace the sausage with white beans or lentils. This soup can be stored in the refrigerator for up to 3 days and freezes well for future meals.