Hello, welcome to Kelly’s Kitchen! Tomorrow is the fall equinox, at precisely 2:19 PM Eastern Time. We are already having cool, fresh morning air; pleasantly sunny afternoons, and cool evenings. So I guess it’s time for soup! This Sausage and Noodle Soup with Kale is hearty, yet the light broth and vegetables give it a fresh, vegetable-forward flavor. Instead of making meatballs like I originally thought to do, I decided to simplify with sausage. This is a quick soup, perfect for a weeknight. Let’s get right to it.
Sausage and Noodle Soup with Kale Ingredients
- 1 lb. Italian Sausage, 5-6 sausages
- Drizzle of Olive Oil
- 1/2 Large Onion, large diced
- 3-5 Carrots, sliced in rounds
- 3-5 Celery Ribs, large diced
- 1/4 cup Dry White Wine
- 1 tbsp. Worcestershire Sauce
- 2 tsp. Roasted Beef Better Than Bouillon
- 3-4 Cloves Garlic, smashed and roughly chopped
- 6 cups Low Sodium Chicken Broth
- 2 cups of Water
- 10 oz. Dry Pasta, like Campanelle, or other trumpet or tubular pasta shapes
- 2-3 large handfuls of Kale, large stems and ribs trimmed
- Black Pepper, to taste
- Kosher Salt, to taste
- Grated Parmesan Cheese, as garnish
How to Prepare Sausage and Noodle Soup with Kale
Step 1
Over medium heat, in a Dutch oven or heavy pot, with a light drizzle of olive oil, brown the sausages on all sides. Turn them often to get an even browning. When the sausages are evenly browned and mostly cooked through, use tongs to transfer them to a plate and set aside to cool enough to handle.
Step 2
Add the carrot, celery, and onion to the pot. Still over medium heat, let them cook only until they begin to sweat. Sweating the vegetables is the point at which the vegetables just begin to release their water. While we are waiting for the veggies to sweat, slice the sausages into bite-sized pieces.
Step 3
As soon as the veggies begin to sweat, add the sausage back to the pot. Then add the white wine, stirring it into the veggies and letting it bubble. Then add the Worcestershire and the Better Than Bouillon. Stir to dissolve the bouillon paste and mix it into the vegetables and sausage.
Step 4
Give the mix a stir and let it bubble a bit; meanwhile, smash and roughly chop 3-4 cloves of garlic. Stir the garlic into the mixture. Now add the 6 cups of chicken broth and 2 cups of water. Stir and bring up to a boil.
Step 5
When the soup is boiling, add the pasta and stir it into the soup. Let it come back up to a boil, then reduce the heat and cover the pot, let it simmer for 6-8 minutes, just until the pasta is cooked.
Step 6
Test the pasta and if it’s tender, cut the heat. Taste the soup and add kosher salt and black pepper to taste. Then add two to three large handfuls of kale. Stir the kale into the soup and cover. Let the radiant heat from the Dutch oven and the soup wilt the kale for about 3-5 minutes.
This soup is ready to serve! Top each serving with a little more black pepper and grated Parmesan if you like.
I love the freshness of this Sausage and Noodle Soup with Kale. Because we used fortified broth, we don’t need the mirepoix vegetables to flavor the broth by themselves, so we can cook them less and enjoy their textures and flavors in each bite of soup. Which makes this a hearty, satisfying soup. Sausage is a perfect substitute for meatballs (which are technically little balls of sausage you’re making on your own); so ultimately, we have a really quick soup ready for dinner in under 40 minutes. Since soup season is officially here, give my recipe for Quick Hot & Sour Soup with Dumplings a try! Take care and be well, xo Kelly
Key Equipment
Sausage and Noodle Soup with Kale
Ingredients:
- 1 lb. Italian Sausage 5-6 sausages
- Drizzle of Olive Oil
- 1/2 Large Onion large diced
- 3-5 Carrots sliced in rounds
- 3-5 Celery Ribs large diced
- 1/4 cup Dry White Wine
- 1 tbsp. Worcestershire Sauce
- 2 tsp. Roasted Beef Better Than Bouillon
- 3-4 Cloves Garlic smashed and roughly chopped
- 6 cups Low Sodium Chicken Broth
- 2 cups of Water
- 10 oz. Dry Pasta like Campanelle, or other trumpet or tubular pasta shapes
- 2-3 large handfuls of Kale large stems and ribs trimmed
- Black Pepper to taste
- Kosher Salt to taste
- Grated Parmesan Cheese as garnish
Instructions:
- Over medium heat, in a Dutch oven or heavy pot, with a light drizzle of olive oil, brown the sausages on all sides. Turn them often to get an even browning. When the sausages are evenly browned and mostly cooked through, use tongs to transfer them to a plate and set aside to cool enough to handle.
- Add the carrot, celery, and onion to the pot. Still over medium heat, let cook only until they begin to sweat. Sweating the vegetables is the point at which the vegetables just begin to release their water. While we are waiting for the veggies to sweat, slice the sausages into bite-size pieces.
- As soon as the veggies begin to sweat, add the sausage back to the pot. Then add the white wine, stirring it into the veggies and letting it bubble. Then add the Worcestershire and the Better Than Bouillon. Stir to dissolve the bouillon paste and mix it into the vegetables and sausage.
- Give the mix a stir and let it bubble a bit; meanwhile, smash and roughly chop 3-4 cloves of garlic. Stir the garlic into the mixture. Now add the 6 cups of chicken broth and 2 cups of water. Stir and bring up to a boil.
- When the soup is boiling, add the pasta and stir it into the soup. Let it come back up to a boil, then reduce the heat and cover the pot, let it simmer for 6-8 minutes, just until the pasta is cooked.
- Test the pasta and if it’s tender, cut the heat. Taste the soup and add kosher salt and black pepper to taste. Then add two to three large handfuls of kale. Stir the kale into the soup and cover. Let the radiant heat from the Dutch oven and the soup wilt the kale for about 3-5 minutes.
- Top each serving with a little more black pepper and grated Parmesan if you like.
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