Description
This Spicy Sausage, Kale, and Whole Wheat Orecchiette Soup is a hearty and nutritious dish perfect for a quick and flavorful weeknight meal. Combining lean spicy Italian turkey sausage, nutrient-rich kale, and whole wheat pasta in a savory chicken broth, this soup strikes a perfect balance of spice and comfort. Finished with freshly grated Parmigiano Reggiano, it’s a filling, wholesome option that comes together in just 30 minutes.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves, minced
- 6 cups low-sodium chicken stock
Protein and Pasta
- 1 pound spicy Italian turkey sausage
- 1 cup whole wheat orecchiette pasta
Greens and Cheese
- 4 cups fresh kale, stems removed and torn into pieces
- 1/4 cup freshly grated Parmigiano Reggiano cheese, plus extra for sprinkling
Instructions
- Sauté the Aromatics: Heat a large pot over medium-low heat and add the olive oil. Add the diced onion along with salt, black pepper, and crushed red pepper flakes. Stir and cook until the onions soften, about 5 minutes, stirring occasionally. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Prepare the Broth: Pour in the low-sodium chicken stock and increase the heat to medium-high. Bring the liquid to a rolling boil, preparing the base for the soup.
- Cook the Sausage: While the stock heats, warm a large non-stick skillet over medium-high heat. Remove the spicy Italian turkey sausage from its casing if present, then add it to the skillet with a pinch of salt and pepper. Brown the sausage, breaking it up into small pieces with a wooden spoon, cooking for 6 to 8 minutes until fully browned. Once done, turn off the heat.
- Cook the Pasta and Kale: When the stock reaches a boil, add the whole wheat orecchiette pasta. Cook for 8 to 10 minutes until al dente. Add the torn kale to the pot and stir well, cooking for an additional 2 minutes until the kale is just wilted.
- Finish the Soup: Stir in the grated Parmigiano Reggiano cheese to add richness and depth. Taste and adjust seasoning with additional salt and pepper if needed. You can either mix all the browned sausage into the soup or ladle soup into bowls and top each serving with sausage. Serve with extra grated cheese for topping as desired. Turn off the heat beneath the soup to prevent the pasta from overcooking or becoming soggy.
Notes
- Using low-sodium chicken stock helps control the sodium level and allows you to adjust seasoning to taste.
- For a milder version, reduce or omit the crushed red pepper flakes.
- The sausage can be swapped with spicy pork sausage or a plant-based alternative if preferred.
- Whole wheat orecchiette adds extra fiber and nutrients compared to refined pasta.
- To keep the kale vibrant and slightly crisp, add it during the last few minutes of pasta cooking.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid overcooking pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
