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
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Ingredients
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3 pounds
Italian Sausage (any flavor- I used spicy sausages, and removed the casings)
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1
Red Onion, finely chopped
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2
Celery Ribs, finely chopped
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4
Garlic Cloves, minced
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3
Carrots, peeled and cut into 1 inch cubes
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1
Potato, peeled and cubed
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1 handful
Kale (optional)
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4 cups
Chicken Stock
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4 cups
Water
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2 tablespoons
Italian Seasonings
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6 drops
Tabasco (I like a bite, you can do less if you like)
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Salt, to taste
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Ground Black Pepper, to taste
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1 dash
Tumeric
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Worcestershire Sauce (to taste)
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2
Bay Leaves
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Extra Virgin Olive Oil
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1 pound
Spiral (or other short shapes) Pasta (optional)
Directions
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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.
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Add a dash of oil, throw in the onions and celery and sweat until clear, about 5 minutes.
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Throw in the garlic, stirring constantly as to prevent burning. Cook the garlic until fragrant, about 2 minutes.
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Add chicken stock and water. Add bay leaves, all seasonings, potatoes and carrots.
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Bring to boil, reduce to simmer.
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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).
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While the soup is simmering, you can boil the pasta in a well-salted pot and keep it ready to go on the side.
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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!
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