Hearty sausage and textured kale riff on the rustic soups of Tuscany. But you don’t have to simmer it down for hours when you start with pre-cut veggies and quality chicken broth.
Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.
What You Get
Chicken broth (see note)
Grated Parmesan cheese
What You'll Need
Salt and freshly ground pepper
Dry white wine (optional)
Chop 2 cloves of garlic. Pick the thyme leaves and toss the stems.
In a pot over medium-high heat, warm 2 tablespoons olive oil. Add the mirepoix, season with salt, and sauté until it begins to soften, 5 minutes. Add the garlic and a pinch of the thyme and stir until fragrant, 30 seconds.
Add the sausage and cook, breaking it up with a spoon, until no longer pink, 5 minutes. Add the chicken broth and a splash of white wine, if you have some open. Bring to a simmer, and cook to let the flavors combine, 10 minutes. Add the kale and simmer until just wilted, 3 minutes longer. Season with salt and pepper.
Ladle the soup into bowls, and sprinkle with Parmesan and thyme. Grind with pepper and serve warm.