Spicy Sausage Soup with White Beans, Shells & Kale
One of our favorite soups, especially when the weather starts to turn colder!
Course Main Course, Side Dish
Keyword italian sausage, shell pasta, soup
Prep Time 25minutes
Cook Time 55minutes
Total Time 1hour20minutes
1poundspicy italian sausage
2mediumcarrotspeeled and diced
8cupslow sodium chicken broth
1 14-ounce candiced tomatoes
1 19-ounce cancannellini beansrinsed and drained
3cupskaleroughly chopped, tough stems removed
1 1/2cups mediumshell pastasee note
1cupparmesan cheesefreshly grated
Heat olive oil in a large heavy pot over medium heat, add sausage and break apart with a fork while browning. Cook until 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 kale and simmer for 10 more minutes.
Add pasta, cooking for 8-10 minutes until desired doneness.
Serve immediately with grated parmesan cheese.
If you are making this soup with the intention of having leftovers, prepare the pasta separately and add about 1/4 cup to individual serving bowls as you are serving the hot soup. Otherwise, I have found that the pasta absorbs much of the broth and when I'm reheating the soup, I have to add more liquid.