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Savory Spicy Sausage, Kale and Whole Wheat Orecchiette Soup. photo

Spicy Sausage, Kale and Whole Wheat Orecchiette Soup

This Spicy Sausage, Kale and Whole Wheat Orecchiette Soup is a warm hug in a bowl packed with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Olive Oil
  • 1 large Sweet Onion diced
  • to taste Salt
  • to taste Black Pepper
  • 1 teaspoon Crushed Red Pepper Flakes
  • 4 cloves Garlic minced
  • 6 cups Low-Sodium Chicken Stock
  • 1 pound Spicy Italian Turkey Sausage broken into pieces
  • 8 ounces Whole Wheat Orecchiette Pasta
  • 4 cups Fresh Kale torn into pieces
  • 1/2 cup Parmigiano Reggiano Cheese grated

Equipment

  • Large Pot
  • Wooden spoon
  • Knife and cutting board
  • Cheese Grater
  • Ladle

Method
 

Instructions
  1. Begin by dicing the sweet onion and mincing the garlic. Tear the kale into bite-sized pieces, discarding the tough stems.
  2. In a large pot, heat the olive oil over medium heat. Add the diced onion with a pinch of salt and pepper, and sauté until translucent. Stir in the garlic and crushed red pepper flakes, cooking until fragrant.
  3. Add the spicy Italian turkey sausage to the pot, breaking it into smaller pieces with a wooden spoon. Cook until browned and cooked through.
  4. Pour in the low-sodium chicken stock and bring to a gentle simmer. Stir in the whole wheat orecchiette and cook until the pasta is al dente.
  5. Stir in the fresh kale, allowing it to wilt in the hot broth. Finish with a generous sprinkle of freshly grated Parmigiano Reggiano cheese.

Notes

  • For a creamier soup, add a splash of cream or coconut milk before serving.
  • Adjust the level of spice by reducing the red pepper flakes or choosing a milder sausage.
  • Leftovers taste even better the next day as flavors continue to meld.