Italian Sausage Soup!
By: Kecia’s Flavor Breakthrough!
It is so cool and rainy… PERFECT! Perfect day to make the soup I have been tossing together in my head! I am thinking a minestrone type of soup, but… with some Italian Sausage! That sounds just perfect for this kind of day. Simmered all afternoon on the stove! Oh it will smell so good in here when my Honey walks back inside! Plus I picked up a nice bunch of kale at the market today and a wonderful loaf of fresh bread! It is going to be a really good meal!
Serves a bunch!
- 1 cup dry small white beans (soak per instructions)
- 1 pound ground Italian sausage, browned and drained
- 2 tbsp. olive oil
- 1 sweet onion, julienned
- 1 bell pepper, diced
- 1 cup carrots, sliced
- 2 stalks celery, chopped
- 4 cloves garlic, sliced
- 1 cup diced roma tomatoes
- 3 cups kale, chopped
- 6 cups beef broth
- 2 tsps. oregano
- 2 tsps. Italian seasoning
- Salt and pepper to taste
- 2 cups dry pasta, like ditellini, small shells whatever you like.
Soak your beans and brown your sausage, set aside.
In a large stock pot or Dutch oven heat olive oil over medium heat. Add onion, pepper, carrots and celery. Cook until onion becomes slightly translucent.
Add garlic and cook for an additional 1 to 2 minutes, until fragrant.
Now, tomatoes, kale, broth, oregano, Italian seasoning and salt and pepper go in. Next put the sausage and the beans into the pot.
Simmer at least one hour or until beans are done, I am going to be home so it will be several hours. This can be made in a crock pot and cooked low all day so it is ready when you get home.
Prepare pasta to your desired tenderness and set aside. I like to add the pasta to individual servings so it doesn’t get mushy.