Ingredients
Scale
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup fire-roasted diced tomatoes with juice
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 cup small pasta (e.g., ditalini or elbow), uncooked
- 1 cup chopped kale or spinach
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add Italian sausage and cook, breaking up with a spoon, until browned (5–6 min).
- Add onion and garlic; cook 3 minutes until softened. <li id="instruction-step-3" Stir in tomatoes and broth; bring to a boil.
- Add pasta and water; simmer 10 minutes until pasta is al dente. <li id="instruction-step-4" Stir in kale and simmer 2 minutes until wilted. <li Season to taste and garnish with parsley and Parmesan before serving.
Notes
- For vegetarian option, swap sausage for plant-based Italian sausage or lentils.
- Pasta can be substituted with gluten-free pasta.
- Soup thickens as it sits—thin with extra broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup (approx. 1.25 cups total)
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
