Creamy Sausage Soup with Kale and Farfalle

Let’s have soup! Also the kids are home for snow day #2 so we’re coping. This is coping. Slurp coping.

I turned the Italian sausage into meatballs because who doesn’t love a meatball? It BEGS to be a meatball.

And it’s creamy because January. But also has kale in it because life.

Let us peepeth?

The fun thing about this soup is that you can swap in, swap out, switch-er-up any ol’ thing you want. A different pasta? Sure! A different meat? Absolutely. A different green? Live your truth.

We’re in cozy mode is all I know. January = stay home and slurp.

Obviously it’s optional on the meatball making, but why not, ya know? It’s fun. Gives the soup some structure. Some attitude.

We’ll get them seared all over. (you can do this in batches if it makes you less crazy to manage.)

Then in go the fire-roasted tomatoes, the stock and cream. Let it come to a boil, then violently throw in the pasta. Let it simmer until the pasta is tender, about 12 minutes. Let’s salt it well, too. Once the pasta is tender, get that kale in, girl. Wilt it. That’s all she wrote.

Heeeeeey-oh. LUXURY. Garnish with plenty of parmesan and a hit of lemon and this is unreal. Some serious January comfort, slurp style.

It’s especially delicious when you’ve stayed in all day while your kids go sledding with friends. Tastes even better somehow. I don’t make the rules.

Please get in that before I lose my mind.

Creamy Sausage Soup with Kale and Farfalle

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Ingredients

• 1 pound Italian sausage, formed into 1-inch meatballs
• 2 (14.5 oz) cans fire-roasted tomatoes
• 4 cups chicken stock
• 2 cups heavy cream
• 2 cups farfalle pasta
• 4 cups kale
• Coarse salt
• Parmesan cheese and lemon juice for garnish

Instructions

1. Heat a large soup pot over medium high. Add a Tbs. of extra-virgin olive oil and swirl it in the pan a time or two. Add the meatballs in a single layer and sear for a minute. Gently rotate the meatballs in the pot every minute or so until all sides are nicely brown.
2. Add the fire-roasted tomatoes, stock and cream. Bring this to a light boil, then add the pasta. Simmer on a medium heat until the pasta is tender, about 12 minutes. At this point add a good pinch of salt, along with the kale. Use tongs or a wooden spoon to wilt the kale within a minute. Taste it. More salt? Do what you need to do.
3. Off the heat add the grated cheese and a squirt of lemon juice! Ladle into bowls and serve immediately.
4. Serves about six.

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https://bevcooks.com/2024/01/creamy-sausage-soup-with-kale-and-farfalle/

In your FACE, snow day.