Creamy Sausage and Kale Soup
Rate this recipe!
| Servings |
|
Ingredients
- 2 Tbsp. extra-virgin olive oil, divided
- 1 pound Italian sausage (remove casings)
- 4 carrots, chopped
- 1/2 red onion, diced
- 4 garlic cloves, minced
- 1 28 ounce can fire roasted diced tomatoes
- 8 cups chicken stock
- 5 cups diced kale
- 1 cup half and half
- 1 cup whole wheat pasta
- freshly grated parmesan
- salt and pepper to taste
Ingredients
|
Rate this recipe!
|
Instructions
- Heat 1 Tbsp. oil in a large pot over medium-high. Add the sausage and cook until browned. Remove from the pan and set aside. To the pan, add the remaining oil along with the carrots and onions. Sauté about 6 minutes, until they begin to soften. Season with a pinch of salt and pepper. Add the garlic and sauté another 30 seconds. Add the tomatoes, stock, kale, pasta and the reserved sausage. Bring to a boil, then reduce the heat to a simmer for about ten minutes, wilting the kale. Add the half and half and simmer for few more minutes. Taste and add salt and pepper if needed. Sprinkle with parmesan and serve.
Share this Recipe
