- 2 Tbsp olive oil
- 1 lb hot Italian sausage
- 1 onion diced
- 2 garlic cloves sliced
- 1 tsp fennel seeds
- 1/4 tsp red chile flakes
- 4 cups chicken broth
- 28 oz pureed tomatoes
- 28 oz diced tomatoes
- 4 cups kale stemmed and chopped
- 1 cup Parmigiano-Reggiano cheese shredded
- salt and pepper
- Heat olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook, breaking up in to chunks until fully browned. Add the onion, garlic, and fennel seeds, and cook 2 minutes, just until fragrant. Add the chile flakes, broth and tomatoes. Bring to a boil, then lower heat and simmer 40 minutes, stirring occasionally.
- Stir in kale, stirring until wilted. Taste and adjust soup with salt and pepper. Serve in bowls topped with cheese. Enjoy!
Recipe adapted from Always Order Dessert