Linguine with Chicken Italian Sausage, Tomatoes, and Kale Soup
Servings 8
Ingredients
2tspolive oil
1lbchicken Italian sausages
1tspfennel seedscrushed
Pinchof crushed red pepper flakes
5clovesof garlicminced
8cupsof chicken broth
2cupsof grape tomatoes
Sea salt and freshly cracked pepperto taste
2cupsof kalechopped
9ozlinguinebroken into small pieces
Instructions
Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage and mash using a potato masher until it crumbles. Add the crushed fennel seed and crushed red pepper flakes then cook, stirring occasionally, for 2-3 minutes. Add the minced garlic and tomatoes then stir constantly for 1 minute.
Add the chicken broth to the Dutch oven and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by mashing them with the potato masher. Cook for 20 minutes until the tomatoes are starting to burst.
Add the broken pasta and kale and cook for 10-12 minutes, or until the pasta is cooked through. Taste the soup and re-season with sea salt and freshly cracked pepper, if needed.
Ladle soup into bowls. Top, if desired, with parmesan shavings or pieces of mozzarella. Serve with crusty bread. Enjoy.