Friday, February 21, 2014

Some days one is just in the mood for some hearty soup to warm the bones from this frigid winter. And this pasta with kale soup with Italian sausage did just the trick. Flavorful, hearty and robust. Delicious.

Adapted from Taste of Home

ServingsPrep: 15 min. Cook: 20 min.


  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 8 cups chopped fresh kale
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/2 cup white wine or chicken stock
  • 1 carton (26 ounces) chicken stock
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes
  • 1/2 cup sun-dried tomatoes (not packed in oil), chopped
  • 1/4 teaspoon pepper


  • In a 6-qt. stockpot, cook sausage and onion over medium heat 6-8
  • minutes or until no longer pink, breaking into crumbles. Remove with
  • a slotted spoon.
  • Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired,
  • pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer.
  • Stir in sausage mixture and remaining ingredients. Bring to a boil.
  • Reduce heat; simmer, covered, 15-20 minutes or until kale is tender.
  • Yield: 8 servings (2 quarts).

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