This comforting, nourishing soup recipe, courtesy of Chef Mary Nolan, has a mix of protein, vegetables and love. It can be made in advance and stored in the fridge to enjoy for up to 5 days later.
Chef Mary Nolan is a recipe developer, cooking instructor, host and enthusiastic eater. She is currently the Executive Chef at Bon Appétit magazine.
“You eat with all of your senses. Recipes curated by color will look beautiful and help you enrich your meals.”
Total: 35m l Prep: 20m l Serves: 8
268 calories, 13g fat, 676mg sodium, 19g carbohydrates, 4g fiber, 20g protein, 59mg calcium, 638mg potassium, 2mg iron, 12mg vitamin C
INGREDIENTS
- 3 tablespoons olive oil, divided
- 1 pound Italian turkey sausage
- 1 medium onion, diced (about 1½ cups)
- 3 medium carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt, plus more if desired
- ¼ teaspoon freshly ground black pepper, plus more if desired
- 8 cups (2 quarts) low-sodium chicken broth
- 1 (14.5 ounces) can petite diced tomatoes
- 1 cup uncooked ditalini pasta
- 1 cup kale, ribs removed, finely chopped (or spinach)
- Freshly grated Parmesan cheese to sprinkle on top of each serving
PREPARATION
- Heat one tablespoon of olive oil in a large Dutch oven and cook the turkey sausage over medium heat, breaking it up with a wooden spoon until it is browned, about 5 minutes.
- Add remaining 2 tablespoons olive oil and reduce heat to medium-low. Add onion, carrot and celery and cook until onions are translucent and carrot and celery are bright and somewhat softened, about 10 minutes. Add garlic and cook 1 minute longer.
- Return turkey sausage and any juices to the pot and add oregano, crushing between fingers to release aroma. Season with salt and pepper.
- Add chicken broth and tomatoes and bring to a simmer. Stir in pasta and cook 10 minutes. Stir in kale and cook 5 minutes longer.
- Check seasoning and add more salt and black pepper, if desired. Ladle into bowls and top with cheese.