Sausage and kale soup meets italian wedding soup meets chicken noodle soup… whew! All of my favorite components of those soups combine to make a delicious and hearty soup that is perfect anytime of the year!
Monday is here AGAIN! The weeks fly by and the weekends go even faster. I know I promised a muffin recipe last Friday, but unfortunately I wasn’t satisfied with my photos, so I decided not to post it. Don’t worry though; I’m going to do a redo in the coming weeks!
Today’s recipe might surprise you a little bit. The past few Make Ahead Monday’s have been all about salads and more summer-friendly cold dishes. However, I was in a soup mood last week! I have no problem eating soup when the weather is hot – it’s light and filling and if you eat indoors with the air condition going, well then it’s no big deal!
I personally love making the majority of my soups in August. Why? Well, there are lots of good veggies that are at their prime this time of year, so why not use them now to make soup? I love doing this and then freezing it in individual containers so that I have soup all winter long!
There is nothing better than pulling soup out of the freezer when that first sickness comes around. It’s also great to have around for sharing with all of your favorite people. I highly recommend keeping your freezer well stocked with a variety of soups!
So, by the title you’re probably thinking sausage and kale soup isn’t something to make in the summer. Yeah, you can find kale in the grocery store all winter long, but I happened to have some homegrown kale hanging out in my fridge. Throw some homegrown onions, homemade sausage, and some other delicious ingredients into the mix and you’ve got yourself a pretty awesome soup.
My inspiration for this soup was kale and sausage soup, Italian wedding, and chicken noodle. I basically combined my favorite part of all three and made Kale and Sausage Noodle Soup! I love the mini meatballs in Italian wedding soup, so I made the sausage into meatballs.
Once you have the meatballs browned, the rest of the soup comes together SO easy. Chicken noodle soup happens to be my favorite soup – ever. So, it was only natural that I would add noodles into this soup.
I really love this soup. It’s healthy, but still has some indulgence to it with the mini meatballs and noodles. Speaking of noodles, you’ll notice that I don’t add my pasta right into the soup. This is because I hate mushy pasta! When you add the noodles directly into the soup, they end up soaking up the broth, which not only makes them mushy, but you lose broth.
So, I like to cook them up separately and then add them to each serving. I even store them separately from the soup because even when cold, they still get mushy if they sit in the soup.
I hope you’ll give this soup a try, if not now, then once the weather cools down! You’ve got hearty kale, flavorful sausage, a hint of sweetness in the broth, lots of noodles, and then top it all off with some parmesan cheese – YUM!
Kale and Sausage Noodle Soup
A light, yet comforting soup that is full of kale, mini meatballs, and noodles. It’s perfect for lunch or a light dinner anytime of the year! Freeze any leftovers in individual containers for up to 6 months.
| Serves: 6-8 | Prep Time: 10 Min | Cook Time 25 Min |
For the Sausage Meatballs:
3 Links Hot Italian Sausage, removed from casing*
1 Egg, lightly beaten
1 Tablespoon Ketchup
¼ Cup Breadcrumbs
1 Tablespoon Extra Virgin Olive Oil
For the Soup:
1 Onion, thinly sliced
3 Cloves Garlic, finely chopped
1 Tablespoon Tomato Paste
1 Bunch Kale, chopped
Kosher Salt and Freshly Ground Black Pepper
8 Cups Chicken Broth
2 Cups Short Pasta*
Freshly Grated Parmesan Cheese, for topping
In a medium bowl, mix together the sausage, egg, ketchup, and breadcrumbs. Mix until just combine and shape into mini meatballs, about a tablespoon of meat for each meatball. Heat the oil over medium-high heat in a large soup pot. Add the meatballs and cook until brown on the outside – it’s ok if they aren’t cooked through, they will finish cooking later on in the soup. Remove to paper towels to drain and set aside.
Add the onion to the pot (if there is a lot of fat left in the pan, you can drain off all but a tablespoon) and sauté until translucent, about 1 minute. Add the garlic and cook until fragrant, about 1 minute. Add in the tomato paste and mix well. Then, stir in the kale and season with salt and pepper. Let the kale cook for 3-5 minutes, or until it’s lightly wilted. Pour in the chicken broth and bring the soup to a simmer. Cook the soup, stirring occasionally, for 20 minutes. During the last 5 minutes of cooking, add the meatballs back in to heat through and finish cooking.
Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Drain.
Divide the soup into serving bowls and add noodles to each one. Top each serving with parmesan cheese and serve.
1. As I have mentioned in previous posts, I make my own sausage and keep it on hand in the freezer. You can use whatever your favorite sausage is -pork, turkey, chicken, hot, mild etc.
2. Anytime I make soups that include noodles, I always cook the pasta separately and just add it to each individual serving. I prefer to do this because the pasta stays al dente and doesn’t soak up too much of broth.
The soup will keep in the refrigerator for up to 4 days. You can freeze any leftovers in individual containers for up to 6 months.