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Spicy Chicken Sausage, Kale & Orecchiette Soup

This soup. I don’t even know where to begin. It’s absolutely delicious…and it has kale; so it has to be 100% healthy, right? Maybe not….but at any rate, it’s better than many other dishes!
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What is there not to love about spicy chicken sausage, pasta, kale and Parmesan cheese? Oh yeah, AND red pepper flakes. To me, it is the ultimate.
After we first made this recipe, I sent it to my mom to try. She immediately made it for she and my dad. Now, let me preface. My dad is not what I would consider a “healthy eater.” He’s not big on salads as a meal, and would rather eat a nice big bowl of pasta or a juicy burger if he was going out to eat. “Soup” and “Kale” are not typically at the top of his vocabulary. My mom said he raved about this soup. He talked about it for days and asked her to make it again. You know that means it’s a good soup. We have loved it, and we hope you will as well.
Spicy Chicken Sausage, Kale & Orecchiette Soup
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Ingredients:
·      2 tablespoons olive oil
·      1 sweet onion, diced
·      1/4 teaspoon salt
·      1/4 teaspoon black pepper
·      1/2 teaspoon crushed red pepper flakes
·      4 garlic cloves, minced
·      6 cups low-sodium chicken stock
·      1 pound spicy Chicken sausage
·      1 cup orecchiette pasta
·      4 cups fresh kale, remove from stems and torn into pieces
·      1/4 cup freshly grated Parmigiano Reggiano cheese, plus more for sprinkling
Directions:
  1. 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.
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  2. 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.
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  3. 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.
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Adapted from How Sweet Eats

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