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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, flavorful hug in a bowl!
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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
  

For the Soup:
  • 2 tablespoons Olive Oil
  • 1 Sweet Onion diced
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 4 cloves Garlic minced
  • 6 cups Low-Sodium Chicken Stock
  • 1 pound Spicy Italian Turkey Sausage crumbled
  • 1 cup Whole Wheat Orecchiette Pasta
  • 4 cups Fresh Kale torn into pieces
  • 1/4 cup Parmigiano Reggiano Cheese freshly grated, plus more for sprinkling

Equipment

  • Large Soup Pot
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions
  1. In a large soup pot, heat the olive oil over medium heat. Add the diced sweet onion and sauté until it becomes translucent, about 5 minutes. Season with salt, black pepper, and crushed red pepper flakes to enhance the flavor.
  2. Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the crumbled spicy Italian turkey sausage to the pot. Cook until the sausage is browned and cooked through, breaking it into smaller pieces with your spoon.
  3. Once the sausage is cooked, pour in the low-sodium chicken stock. Bring the mixture to a gentle boil, allowing all the flavors to meld together.
  4. Add the whole wheat orecchiette pasta to the pot. Reduce the heat to a simmer and cook according to package instructions, usually about 8-10 minutes, until the pasta is al dente.
  5. When the pasta is nearly done, stir in the torn kale. Allow it to cook for about 2-3 minutes, just until wilted but still vibrant green.
  6. Once the kale is tender, remove the pot from the heat. Stir in the freshly grated Parmigiano Reggiano cheese, allowing it to melt into the soup. Taste and adjust seasonings if necessary.

Notes

  • Feel free to add other vegetables you have on hand for extra nutrition.
  • Swap the kale for spinach or Swiss chard for a different flavor.
  • This soup freezes well for up to 3 months; cool completely before freezing.