Linguine with Chicken Italian Sausage, Tomatoes, and Kale Soup
Servings 8
Equipment
- Large Dutch oven
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 the 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 other 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.