Linguine with Chicken Italian Sausage, Tomatoes, and Kale Soup
I just turned my favorite pasta dish into soup! The last time I made Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini, I added a bit of extra broth to the sauce and the following day’s leftovers seemed more like a bowl of soup. I LOVED IT! Ever since then, I have had a desire to make this pasta into a big pot of soup. Last week, my daughter had two teeth pulled and her mouth was hurting so I decided this would be the perfect time to test out this new soup. I loved that it only took about 30 minutes to make but tasted fantastic. Instead of arugula, I used kale because it was what I had on hand. My son opted for topping his soup with freshly shaved Parmesan and my husband and I chose little bits of mozzarella while my daughter had no cheese. Either way was terrific – we all gobbled it up and thought it was delicious. The leftovers were even more flavorful!
How to Make Linguine with Chicken Italian Sausage, Tomatoes, and Kale Soup
Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage and mash using a potato masher until it crumbles. Add the crushed fennel seed and crushed red pepper flakes then cook, stirring occasionally, for 2-3 minutes. Add the minced garlic and tomatoes then stir constantly for 1 minute. Add the chicken broth to the Dutch oven and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by mashing them with the potato masher. Cook for 20 minutes until the tomatoes are starting to burst.
Add the broken pasta and kale and cook for 10-12 minutes, or until the pasta is cooked through. Taste the soup and re-season with sea salt and freshly cracked pepper, if needed. Ladle soup into bowls. Top, if desired, with parmesan shavings or pieces of mozzarella. Serve with crusty bread. Enjoy.
Ingredients
- 2 tsp olive oil
- 1 lb chicken Italian sausages
- 1 tsp fennel seeds crushed
- Pinch of crushed red pepper flakes
- 5 cloves of garlic minced
- 8 cups of chicken broth
- 2 cups of grape tomatoes
- Sea salt and freshly cracked pepper to taste
- 2 cups of kale chopped
- 9 oz linguine broken into small pieces
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage and mash using a potato masher until it crumbles. Add the crushed fennel seed and crushed red pepper flakes then cook, stirring occasionally, for 2-3 minutes. Add the minced garlic and tomatoes then stir constantly for 1 minute.
- Add the chicken broth to the Dutch oven and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by mashing them with the potato masher. Cook for 20 minutes until the tomatoes are starting to burst.
- Add the broken pasta and kale and cook for 10-12 minutes, or until the pasta is cooked through. Taste the soup and re-season with sea salt and freshly cracked pepper, if needed.
- Ladle soup into bowls. Top, if desired, with parmesan shavings or pieces of mozzarella. Serve with crusty bread. Enjoy.
It sounds and looks warming, comforting and tasty!
Sorry I have not visited for ages, computer problems, I now have a new one that I am getting to grips with.
This is my kind of dish, yum yum. Have a good week Diane
I really like Italian flavors and this looks and sounds delicious. Also a great way to sneak some healthy kale into the meal.
Yum, this is my kind of soup!! Love that there’s pasta, sausage, AND kale in here 🙂
I love that you turned your pasta dish into a soup, Pam! Our weather has turned very Fall like, and I am looking forward to making lots of soup in the coming months. I can’t wait to make this!
I hope your daughter heals quickly and feels better soon!
It’s not quite soup season here yet, but I will be bookmarking this for when it is!
Looks so yummy. We are still hot here. I hope this is the last of it though. I am ready for sweaters and fuzzy slippers!!
xo Kris
I might do a spin on this using chorizo because that is the only sausage that I have in the fridge at this moment.
Look delicious and what lovely little red tomatos Pam!
Sorry that your poor daughter had tooth issues push you into soup season, but it was going to happen anyway. This looks like a great fall/winter meal, Pam!
Delicioua. Love soups like this.
i don’t think there’s anything more comforting than a bowl of chicken soup, and this one’s extra special. nicely done!
I’ve been eating tons of soup lately, and this sounds like such a great idea for reinventing old favorite pasta dishes!
I made this tonight. My grocery didn’t have the chicken sausage so I used turkey. We loved it!
I do the same thing with my leftovers and I am often pleasantly surprised. This looks delicious. Thanks for the recipe. I’m pinning it to my soup board. I have a lot of spaghetti noodles on hand, but one can only eat so much spaghetti. Turning it into soup is a great idea. Thanks, Pam!
Perfect soup for rainy days! Saving ingredients and leftovers that will turn out a perfect soup… nice idea. lol. I love putting kale in my every recipes ’cause this is a healthy one, it’s rich in fiber that help lower blood cholesterol levels and reduce the risk of heart disease. It also detoxifies your body. I also believe that kale is much heathier when cooked instead of eating it raw.