Linguine w Chicken, Italian Sausage, Tomatoes and Kale Soup
Ingredients
- 2 tsp olive oil
- 1 lb chicken Italian sausages
- 1 tsp fennel seeds, crushed
- Pinch of crushed red pepper flakes
- 5 cloves of garlic, minced
- 8 cups of chicken broth
- 2 cups of grape tomatoes
- Sea salt and freshly cracked pepper, to taste
- 2 cups of kale, chopped
- 9 oz linguine, broken into small pieces
Instructions
Heat the olive oil in a large skillet 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 skillet 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.