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Author Notes: I whipped this up one night, based on my need to use up the vegetables I leftover from the week, but also because my husband had a cold. The flavors marry better the longer you let it simmer, so allow yourself a few hours... —Anna McCool
- 3 pounds Italian Sausage (any flavor- I used spicy sausages, and removed the casings)
- 1 Red Onion, finely chopped
- 2 Celery Ribs, finely chopped
- 4 Garlic Cloves, minced
- 3 Carrots, peeled and cut into 1 inch cubes
- 1 Potato, peeled and cubed
- 1 handful Kale (optional)
- 4 cups Chicken Stock
- 4 cups Water
- 2 tablespoons Italian Seasonings
- 6 drops Tabasco (I like a bite, you can do less if you like)
- Salt, to taste
- Ground Black Pepper, to taste
- 1 dash Tumeric
- Worcestershire Sauce (to taste)
- 2 Bay Leaves
- Extra Virgin Olive Oil
- 1 pound Spiral (or other short shapes) Pasta (optional)
- Coat the bottom of a large pot with the olive oil, heat on medium. As the oil is heating up, crumble the raw sausage in a bowl, remove the casings if applicable. Once the oil is hot, brown the sausage on medium until cooked through. Once the sausage is cooked, poor sausage and oil into a bowl lined with paper towels, and set aside.
- Add a dash of oil, throw in the onions and celery and sweat until clear, about 5 minutes.
- Throw in the garlic, stirring constantly as to prevent burning. Cook the garlic until fragrant, about 2 minutes.
- Add chicken stock and water. Add bay leaves, all seasonings, potatoes and carrots.
- Bring to boil, reduce to simmer.
- Once soup is simmering, add the sausage back in, throw in the kale (optional), cover with a lid. Let this simmer for at least an hour (if not more).
- While the soup is simmering, you can boil the pasta in a well-salted pot and keep it ready to go on the side.
- I let my soup simmer for about 2 hours. After at least 1 hour, you can remove the bay leaves. Place a handful of cooked pasta at the bottom of a large soup bowl, ladle the soup generously over the pasta. Enjoy!