Italian sausage soup
As soon as the new year rolls around, we seem to get into soup mode around here. Soups are usually healthy and flavorful, and easy to freeze in single servings. Perfect for a quick lunch or dinner. This Italian sausage soup was a cinch to make because I already had all the ingredients in my kitchen. I just needed to put them all together, and Jim got a whole week’s worth of lunches. I am so good. hehe
Recipe: Italian Sausage Soup
(inspired by Cooking Light)
1 lb. hot or sweet Italian sausage
1 onion, minced
1 clove of garlic, minced
1 Tbsp. Italian seasoning
4 c. chicken broth
20 oz. can diced tomatoes
1 c. uncooked small whole wheat shell pasta
1 14-oz. can chickpeas, rinsed and drained
2 c. kale, frozen or fresh
1/4 c. grated Parmesan cheese
Heat a large saucepan over medium heat. Remove sausage from casings, and cook sausage and chopped onion in hot pot. Stir to crumble sausage and cook until sausage is cooked through and onions are transparent. Add garlic and cook an additional 2 minutes. Drain, and return to pan.
Add broth, tomatoes, pasta, chickpeas, and seasoning. Bring to a low boil. Cover and reduce heat to simmer. Cook about 10 minutes, until pasta is done. Stir in kale until wilted. Sprinkle each serving with Parmesan cheese or add cheese to soup pot and stir until melted and combined.