Linguine with Chicken Italian Sausage, Tomatoes, and Kale Soup
Linguine with Chicken Italian Sausage, Tomatoes, and Kale Soup might be a good recipe to expand your main course recipe box. This recipe serves 8. One serving contains 272 calories, 15g of protein, and 10g of fat. For $2.16 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 17 would say it hit the spot. Winter will be even more special with this recipe. This recipe is typical of Mediterranean cuisine. If you have kale, garlic, red pepper flakes, and a few other ingredients on hand, you can make it. It is brought to you by For the Love of Cooking. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a solid spoonacular score of 72%. Similar recipes include Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale, Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls, and Italian Sausage, Kale & Orzo Stuffed Tomatoes.
Servings: 8
Ingredients:
8 cups of chicken broth
1 lb chicken Italian sausages
1 tsp fennel seeds, crushed
5 cloves of garlic, minced
2 cups of grape tomatoes
2 cups of kale, chopped
9 oz linguine, broken into small pieces
2 tsp olive oil
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
Equipment:
frying pan
potato masher
bowl
ladle
Cooking instruction summary:
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. Enjoy.
Step by step:
1. Heat the olive oil in a large skillet over medium high heat.
2. Add the sausage and mash using a potato masher until it crumbles.
3. Add the crushed fennel seed and crushed red pepper flakes then cook, stirring occasionally, for 2-3 minutes.
4. Add the minced garlic and tomatoes then stir constantly for 1 minute.
5. 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.
6. 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.
7. Serve with crusty bread. Enjoy.
Nutrition Information:
covered percent of daily need
