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
Italian Sausage (any flavor- I used spicy sausages, and removed the casings)
Red Onion, finely chopped
Celery Ribs, finely chopped
Garlic Cloves, minced
Carrots, peeled and cut into 1 inch cubes
Potato, peeled and cubed
Tabasco (I like a bite, you can do less if you like)
Salt, to taste
Ground Black Pepper, to taste
Worcestershire Sauce (to taste)
Extra Virgin Olive Oil
Spiral (or other short shapes) Pasta (optional)
In This Recipe
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!