Turkey Italian Sausage, Kale, and Pasta Soup
Servings 8
Equipment
- Large Dutch oven
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
Instructions
- 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.