Name: Italian Sausage Soup
Yield: 4-6
Ingredients: 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

Italian Sausage Soup

Hearty soup. You can add rice to the recipe if desired.

Servings

Ingredients

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

Servings

Ingredients

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

Instructions

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 Notes

Recipe adapted from Always Order Dessert

Fettuccine with Tomato-Cream Sauce

Pasta dish that's so creamy and delicious you won't miss the meat.

Servings

Ingredients

1 lb fettuccine
1 Tbsp olive oil
3 Tbsp garlic coarsely chopped
28 oz crushed tomatoes
3 oz cream cheese
1/4 cup kalamata olives chopped
1/4 tsp crushed red pepper
1/4 cup fresh basil coarsely chopped
1/3 cup Parmigiano-Reggiano cheese shaved

Servings

Ingredients

1 lb fettuccine
1 Tbsp olive oil
3 Tbsp garlic coarsely chopped
28 oz crushed tomatoes
3 oz cream cheese
1/4 cup kalamata olives chopped
1/4 tsp crushed red pepper
1/4 cup fresh basil coarsely chopped
1/3 cup Parmigiano-Reggiano cheese shaved

Instructions

Cook pasta in boiling salted water until noodles are al dente. Drain pasta, reserving 1 1/3 cups pasta cooking water.
Heat olive oil in a large skillet over medium heat. Add garlic, cook until fragrant. Stir in 1/4 tsp. salt and tomatoes. Cook 3 minutes, stirring occasionally. Stir in reserved pasta water, bring to a boil. Add cream cheese, stir until smooth. Add pasta, olives, and red pepper, cook 3 minutes, tossing to coat. Top each serving of pasta with basil and cheese. Enjoy!