Spicy Sausage, Kale and Whole Wheat Orecchiette Soup
User Reviews
5
Spicy Sausage, Kale and Whole Wheat Orecchiette Soup
Description
The Spicy Sausage, Kale and Whole Wheat Orecchiette Soup brings together spicy turkey sausage, fresh kale, and whole wheat pasta simmered in a seasoned chicken stock. Cooking the onion with red pepper flakes and garlic builds a flavor foundation, while browning the sausage separately ensures a rich texture and depth. The whole wheat orecchiette cooks until al dente within the stock, and the kale is added near the end to maintain some bite and color. Finishing the soup with grated Parmigiano Reggiano adds a subtle salty richness that blends smoothly with the spicy and savory ingredients. The soup delivers layers of flavor and hearty textures in each spoonful.
The balanced heat and meaty sausage flavor make this soup suitable for lunch or dinner, offering both warmth and nourishment. It's a filling dish on its own but can also pair nicely with crusty bread or a simple green salad.
For best results, adjust salt and pepper at the end to taste. The soup can be served with the sausage stirred in or served on the side for customization.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced, sweet
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes crushed
- 4 garlic minced, cloves
- 6 cups chicken stock low-sodium
- 1 pound turkey sausage spicy Italian
- 1 cup whole wheat orecchiette pasta
- 4 cups kale remove from stems and torn into pieces, fresh
- 1/4 cup Parmigiano Reggiano cheese plus more for sprinkling, freshly grated
Instructions
- Heat a large pot over medium-low heat and add the olive oil. Add the onion with the salt, pepper and red pepper flakes and stir. Cook until onions soften, about 5 minutes, stirring occasionally. Add in the garlic and cook for 1 more minute, then add the chicken stock, increase the heat to medium-high and bring the liquid to a boil.
- While the stock is heating up, heat a large non-stick skillet over medium-high heat. Remove the sausage from the casing (if it’s in casing) and add it to the skillet with a pinch of salt and pepper. Cook until the sausage is browned, about 6 to 8 minutes, breaking it into smaller pieces (or whatever size you desire) with a wooden spoon. Turn off the heat.
- When the stock is boiling, add the pasta and cook for 8 to 10 minutes, just until it’s al dente. Add the kale and stir well, cooking for 2 more minutes. Stir in the cheese, then taste and season with more salt and pepper if desired. You can add all of the sausage into the soup or serve the soup into bowls and add the sausage on top per serving. Serve with extra cheese for grating. Make sure to turn the heat off underneath the soup to prevent the noodles from getting super soggy.
Notes
- Cook the sausage thoroughly and break into preferred size pieces before adding to the soup.
- Add the kale last to keep its texture vibrant and prevent overcooking.
- Season the soup after adding cheese to avoid over-salting.
- Use low-sodium chicken stock to better control the final saltiness of the soup.
User Reviews
Overall Rating
5
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