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 soup recipe on Kalyn’s Kitchen that sounded really hearty and delicious. It was easy to make and had very little clean-up. We all really loved this soup, especially my daughter who requested the leftovers for her first-day back-to-school lunch.
Turkey Italian Sausage, Kale, and Pasta Soup:
- 2 tsp olive oil
- 4 turkey Italian sausage, removed from casings
- 1/2 sweet yellow onion, diced
- 3 carrots, sliced
- 2 cloves of garlic
- 1 tsp fennel seed, crushed
- 1 tsp dried basil
- 3/4 tsp oregano
- 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)
- 2 1/2 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 casings, onion, and carrots to the pot. Season with spices and salt and pepper, to taste. Sauté 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. 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 shredded Parmesan cheese. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Adapted recipe and photos by For the Love of Cooking.net Original recipe by Kalyn’s Kitchen