Italian Sausage Soup

It's the perfect time of year to bust out some flavorful soups to warm you up! This one was really tasty and wish I had doubled the recipe. I added kale and Italian seasoning to kick it up a notch and it was a delightful addition to the other flavors going on. I also like to keep cooked pasta separate from soups as the noodle tends to drink up all the broth and then you are left with more of a stew. So I just cook up the pasta, drained it and set aside until I am ready to serve in the soup.

Italian Sausage Soup       

Serves 4

Italian Sausage Soup

ingredients

• 1/2 Tbsp EVOO
• 2 links Italian Turkey sausage, casings removed
• 1 onion, diced
• 4 cloves garlic, minced
• Pinch of red pepper flakes
• 1 Tbsp dried Italian seasoning
• 14 oz can diced tomatoes
• 8 cups chicken broth
• 2 cups bow tie pasta, cooked according until just al dente
• 2 cups (or more) green beans trimmed and washed, halved
• 2 big handfuls shredded kale
• Grated Parmesan cheese

• Kosher Salt & Freshly Cracked Black Pepper

directions

1.Heat the oil in a dutch oven over medium heat. Add sausage and browned and cooked through. Remove to a plate and reserve.

2. Add onion, garlic, crushed red pepper flakes to the same pot and cook for 5 minutes or so. Add the tomatoes and chicken broth and bring to a simmer. Add the kale and stir until combined. Cook for 10 minutes and add the green beans. Cook until beans are softened slightly. Season with S&P to taste. Put some noodles in a bowl and then add the soup. Serve with grated Parmesan cheese on top and crusty bread for mopping.

This one makes a great lunch the next day too!

Enjoy!

This recipe was adapted from Cook This Not That.