Kale Minestrone Soup with Sausage recipe
Warm up this season with a cozy bowl of Kale Minestrone Soup with Sausage! This hearty and chunky soup is brimming with vibrant veggies, savory sausage, and hearty pasta. It’s the kind of comforting meal that not only lifts your spirits but also nourishes your body. Just seeing the colorful mixture bubbling away in the pot lifts my spirits! The rich broth is bursting with flavor from red chili pepper, Parmesan rind, and a hint of lemon. Small pasta works best here. I love using ditalini, but feel free to get creative with tiny shells, orzo, mini farfalle, or small elbows.
Start by sautéing the chopped red onion in a glug of olive oil, allowing it to soften. Crumble in your choice of sausages; let them sizzle away until they take on a golden hue, imparting their rich, savory notes. Next, add the minced garlic and sliced chili before tossing in fresh broccoli and zucchini, cooking until tender. Then add a Parmesan rind, chicken stock and small pasta, allowing the pasta to simmer until nearly al dente. Stir in the kale and squeeze in some lemon juice for brightness. Finally, season the soup with salt and black pepper. Serve hot, garnished with lemon zest and shavings of Parmesan. Paired with a crusty piece of bread, this soup is more than just a meal; it’s an invitation to slow down, savor, and enjoy the comforting warmth that only a great bowl of soup can bring.
To make the Kale Minestrone Soup with Sausage, you will need the following ingredients:
Steps to make Kale Minestrone Soup with Sausage
- 1
Cook onions
10
In a large, deep pot with a lid, heat 1 tablespoon olive oil and add 1 chopped red onion. Cook, stirring occasionally, until softened, about 10 minutes.
- 2
Add sausages
8
Crumble in 3 sausages, breaking them into bite-sized pieces with a wooden spoon or a spatula. Cook until golden and crisp, about 8 minutes.
- 3
Add garlic and chili
1
Stir in 2 minced garlic cloves and ½ or 1 sliced chili.
- 4
Add broccoli and zucchini
10
Add in the finely chopped broccoli and 2 sliced zucchini. Cook until soft, about 10 minutes.
- 5
Add chicken stock, pasta and Parmesan rind
10
Add 6 ½ cups chicken stock, 7 ounces small pasta, and a Parmesan rind. Stir to combine, then bring to a boil. Reduce the heat to a simmer, cover with the lid, and cook until the pasta is almost cooked, about 8 minutes.
- 6
Add kale and seasonings
2
In batches, stir in 3 cups chopped kale and cook until the kale is cooked and the pasta is al dente, about 2 minutes. Squeeze in the lemon juice and season with salt and black pepper to taste.
- 7
Serve
Divide the soup between bowls and serve hot, sprinkled with freshly grated lemon zest and Parmesan shavings. This soup tastes best right after it's made, as the pasta absorbs the broth if left in the leftovers.
Recipe Reviews
Perfetto! Thanks for sharing delicious soup recipe!
Write your own review