Italian Sausage and Pasta Soup
An easy, healthy, nourishing, and flavorful soup that is not only perfect for chilly weeknights, but is even better as leftovers! It’s packed with veggies and is a crowd-pleaser for sure.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
1 medium yellow onion or 1 large leek, diced
4 oz (115g) mushrooms, diced
5 garlic cloves, minced
1 tsp salt, divided (6g)
1/4 tsp black pepper (1g)
1 lb ground italian sausage - I use Mulay's italian sausage (technically 15 oz)
4 carrots, peeled and diced
2 celery stalks, diced
1 small bunch kale (4 cups / 90g), stems removed and leaves torn - or 3 cups roughly chopped spinach
1 Tbsp fresh rosemary leaves (stems removed), finely chopped (or 1 tsp dried)
1 Tbsp fresh thyme leaves (stems removed), finely chopped (or 1 tsp dried)
16 cups broth, more to preference (3.8 liters)
1 bay leaf
8 oz pasta of choice (228g)
Instructions
- Preheat a soup pot to medium-high heat with some avocado oil. Add the diced onion and mushrooms and sauté for about 5-8 minutes until golden and fragrant.
- Incorporate the minced garlic and sauté another minute.
- Add the ground italian sausage, 1/2 tsp salt, and 1/4 tsp black pepper and cook until cooked through, breaking it up into pieces.
- Incorporate the carrots, celery, kale, thyme, rosemary, and another 1/2 tsp of salt.
- Pour the broth into the pot, add the bay leaf, turn the heat to high, and bring it to a simmer.
- Once simmering, add the pasta. Cook until al dente, then remove from heat. Remove the bay leaf and discard.
Find it online: https://homecookedliving.com/italian-sausage-and-pasta-soup/
