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Sausage, Kale and Pasta Soup

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Sausage, Kale and Pasta Soup


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Sausage, Kale and Pasta Soup

Submitted by Denise Walburg



  • 2 tablespoons Fustini's Pesto 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
  • 2 tablespoons Fustini's Sicilian Lemon balsamic vinegar
  • 6 cups low-sodium chicken stock
  • 1 tablespoon Fustini's Organic Tuscan Spice blend
  • 1 pound spicy Italian turkey sausage
  • 1 cup small shaped pasta (orecchiette, farfalle, ziti, penne)
  • 4 cups fresh kale, remove from stems and torn into pieces
  • 1/4 cup freshly grated Parmigiano Reggiano cheese, plus more for sprinkling


Adapted from "How Sweet Eats"


Step 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 the sausage 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. Add in the garlic and cook for 1 more minute, add the vinegar to deglaze the pan, then add the chicken stock and spice blend, increase the heat to medium-high and bring the liquid to a boil.

Step 2. 

In a separate stock pan, cook the pasta according to directions, just until it’s al dente. Add the pasta and kale to the stock. Stir well, cooking for 2 more minutes. Stir in the cheese, then taste and season with more salt and pepper if desired. Serve with extra cheese for grating. Make sure to turn the heat off underneath the soup to prevent the noodles from getting super soggy.

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