Turkey Italian Sausage, Kale, and Pasta Soup

It’s been chilly the last few days here in Oregon, and as sad as I am to see the summer go, I am excited about fall beginning. I really love cooking and baking in the cooler weather, and one of my very favorite things to make is soup. I found a turkey Italian sausage, kale, and pasta soup recipe on Kalyn’s Kitchen that sounded really hearty and delicious. It was easy to make and had little clean-up, which is always a plus. We all really loved this soup, especially my daughter, who requested the leftovers for her first back-to-school lunch. This sausage and kale soup paired nicely with a simple butter lettuce salad and some crusty roasted garlic bread.

Turkey Italian Sausage, Kale, and Pasta Soup

Ingredients:

• 1 tbsp olive oil
• 4 turkey Italian sausage (chicken or pork will also work) removed from casings
• ½ yellow onion, diced
• 3 carrots, sliced
• 1 tsp fennel seed, finely crushed
• 1 tsp dried basil
• ¾ tsp oregano
• 2 cloves of garlic, minced
• Sea salt and freshly cracked black pepper, to taste
• 1 (14.5 oz) can of diced tomatoes
• 4 cups of chicken broth
• 4 cups of beef broth
• 1 cup of pasta (whatever you have on hand)
• 2½ cups of kale, ribs cut away and chopped into small pieces
• Parmesan cheese, for serving

How to Make Turkey Italian Sausage, Kale, and Pasta Soup

Heat the olive oil in a large Dutch oven over medium heat.

Add the turkey, Italian sausage removed from its casing, onion, and carrots to the pot. Season it with spices, sea salt, and pepper to taste.

Cook for 4-5 minutes, or until the sausage is cooked and the onion and carrots are tender.

Add the garlic and cook, stirring constantly, for 60 seconds.

Add the tomatoes, chicken broth, and beef broth, and bring to a simmer and cook for 30 minutes.

Add the pasta and cook for 10 minutes, then add the kale.

Cook the soup for an additional 10 minutes; taste and re-season if necessary.

Serve topped with grated Parmesan cheese. Enjoy.