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Kale, Mushroom, and Sausage Soup

Kristine Kidd
Makes 6 servings. This soup keeps well in the refrigerator, but it will thicken, so thin with more broth or water if desired.


  • 3 tablespoons olive oil
  • 12 ounces chicken apple sausage links
  • 3 carrots, halved lengthwise, sliced crosswise
  • ½ large red onion, finely chopped
  • 2 teaspoons chopped fresh rosemary
  • Big pinch of red pepper flakes
  • 8 ounces crimini or button mushrooms, sliced
  • 1 quart turkey broth or low-salt chicken broth or more as needed
  • 1 15- ounce can organic white beans with their liquid
  • 1 14.5- ounce can diced tomatoes
  • 1 or 2 rinds from Parmesan cheese, any size will do, I used 2 small ones, they weighed about 2 ounces total and together measured about 2 x 3-inches, or freshly grated Parmesan cheese for serving
  • Coarse kosher salt and freshly ground black pepper
  • ¾ to 1 cup gluten-free rotini or fusilli pasta
  • ½ bunch black kale, center ribs removed, sliced crosswise


  • Heat 1 tablespoon of the oil in a heavy pot or heavy large saucepan over medium-low heat. Add the sausages and cook until brown on all sides, about 10 minutes. Transfer the sausages to a plate. Add the remaining 2 tablespoons oil, the carrots, onion, rosemary, and pepper flakes to the pot and sauté until the vegetables start to soften, about 5 minutes. Add the mushrooms and sauté until they begin to soften, about 5 minutes.
  • Add 1 quart of broth, beans with their liquid, tomatoes, and Parmesan rind to the pot. Slice the sausages into ¼- to ½-inch thick rounds and add to the pot with any juices on the plate. Bring the soup to a boil, cover partially, reduce the heat and simmer until the broth is rich and flavorful, about 30 minutes.
  • Season the soup to taste with salt and pepper. Add the pasta and simmer uncovered until beginning to soften, about 5 minutes. Add the kale and simmer until the kale and pasta are tender, about 5 minutes longer, thinning with more broth if too thick. Serve, grating Parmesan cheese over, if desired.
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