Better Than Olive Garden’s Zuppa Toscana? Try This.

You don’t need to go out for a hearty Italian Sausage Soup. Stay home and make a whole pot of this Tuscan sausage soup with pasta and kale.

This brothy Italian sausage soup is quick and easy to make, featuring hot Italian pork sausage, fresh kale, your favorite pasta, and a few canned vegetables. You don’t need a long simmer; this soup is ready to eat in just over an hour.
Make it mild by using sweet Italian sausage, or give it a kick by using spicy Italian sausage. Either way, it’s delish!

Get The Printable Recipe At: https://www.garlicandzest.com/spicy-sausage-soup-with-white-beans-shells-and-kale/

Italian Sausage Soup
INGREDIENTS:
2 tablespoons olive oil
1 pound spicy Italian sausage
1 medium onion, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
2 cloves of garlic minced
8 cups chicken broth from rotisserie chicken or low-sodium store-bought
2 teaspoons dried basil
2 teaspoons dried oregano
2 bay leaves
1 14-ounce can diced tomatoes

1 19-ounce can cannellini beans rinsed and drained
3 cups kale, roughly chopped, tough stems removed
1 ½ cups medium shell pasta, see note
1 cup parmesan cheese, freshly grated

DIRECTIONS:
Heat olive oil in a large, heavy pot over medium heat. Add the sausage and break it apart with a fork while browning. Cook until the sausage is no longer pink.
Add onion, celery, carrots and garlic. Stir over medium heat until vegetables begin to soften, about 5-6 minutes.
Add chicken broth and herbs. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Stir in canned tomatoes with juice and drained beans. Simmer for 10 minutes.
Add the kale and simmer for an additional 10 minutes.
Add pasta and cook for 8-10 minutes, or until desired doneness.
You can serve immediately with grated Parmesan cheese.