Italian Sausage Pasta Soup

Ingredients:

1 tablespoon olive oil

1 pound ground Italian sausage (Note 1)

½ teaspoon each: Salt & pepper

2 tablespoons unsalted butter

2 cups each: finely diced yellow onion and finely diced carrots (1 large onion; 2-4 carrots)

1 tablespoon minced garlic

2 tablespoons white flour

7½ cups chicken broth

2 cups mini pasta farfalle

1½ cups heavy whipping cream

2½ packed cups finely chopped kale

½ cup sun-dried tomatoes, finely chopped

½ packed cup grated Parmesan cheese sandy texture (Note 2)

Optional: red pepper flakes for serving, crusty buttered bread

Instructions:

SAUSAGE:

In a large pot or Dutch oven over high heat, add olive oil.

Once hot, add the sausage, salt, and pepper.

Sear for a minute per side, then crumble and cook until browned.

Remove with a slotted spoon and set aside.

Keep 1 tablespoon of grease in the pot and drain off any excess.

Don’t wipe out the pot.

VEGGIES:

Reduce heat to medium.

Add butter, onions, carrots, and garlic.

Sauté until tender (7-9 minutes).

Sprinkle flour on top and cook for another minute, stirring constantly.

DEGLAZE:

Slowly pour in 1 cup of broth, stirring to create a slurry.

Stir well, scraping the bottom of the pan as you gradually add the remaining broth.

PASTA:

Bring the broth to a boil, then add the pasta.

Cook according to package instructions minus one minute.

Stir occasionally to prevent sticking.

FINISH:

Turn heat to low.

Add cream, kale, and sun-dried tomatoes, stirring well.

Gradually add Parmesan cheese, a few tablespoons at a time, to avoid clumping.

Stir until melted.

Return the sausage to the pot, stir, and season as needed. (I typically add ¼ to ½ tsp more salt).

Add more broth if a thinner soup is desired.

SERVE:

Serve hot with bread.