Creamy Parmesan Italian Sausage Soup
, Serves 6
A rich sausage and ditalini soup in a Parmesan-cream broth with carrots and kale.
| 1 tbsp olive oil | Brown sausage, crumble, remove | Add cream, kale, sausage, Parmesan | Serve hot with bread | |||||
| 455 g ground Italian sausage (mild or hot) | ||||||||
| 30 g unsalted butter | Sauté veg, season, 7–9 min | Stir in flour, cook 1 min | Whisk in 1 cup broth | Whisk in rest of broth | Add seasoning & pepper flakes | Boil, add pasta (package time − 2 min) | ||
| 1 large yellow onion, finely chopped (1 1/2 cups) | ||||||||
| 3 large carrots, finely chopped (1 1/2 cups) | ||||||||
| 1 tbsp minced garlic | ||||||||
| 1/2 tsp salt | ||||||||
| 1/2 tsp pepper | ||||||||
| 2 tbsp flour | ||||||||
| 240 ml chicken broth (first addition) | ||||||||
| 1.65 L chicken broth (remaining) | ||||||||
| 1 tsp Italian seasoning | ||||||||
| 1/4 tsp red pepper flakes (optional) | ||||||||
| 225 g ditalini | ||||||||
| 100 g finely grated Parmesan (sandy texture) | ||||||||
| 240 ml heavy cream | ||||||||
| 2 packed cups finely shredded kale | ||||||||
| Crusty buttered bread (optional, for serving) |
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