If you scroll back on the blog a few weeks, you can clearly see we’re in soup season. The slurping is unhinged! And we love it.
This one is so yummy, you will want to punch something. It’s actually a riff on an older recipe of mine, but I wanted it more simple (simpler?), so I put my thing down, flipped it and reversed it and here we are. Simple but perfect.
It’s truly a little bit of sautéing onions, carrots and garlic up front. Adding some bulk Italian sausage. (I went with mild for the kids, but go spicy if you want!) Then we’ll add in some elbow mac, fire-roasted tomatoes, lots of milk and a bit of stock. Simmer simmer.
Simmer.
…sssssimmer.
We add kale and season really well with salt. Add some lemon juice to wake it up and ohhhhhhh man.
Dreamy. Creamy. Slurpy. Burpy. It’s all exquisite fall eating if you ask me.
If you need to garnish with crushed red pepper, I implore you to do so. And plenty of freshly grated parmesan on top of that. More lemon if you need it.
A HA-UGE loaf of crusty bread (homemade if you can!) for dipping and dredging and sopping up, and you’re set. You’re just set.
Please for the love, make it this week!
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Ingredients
- 2 Tbs. Extra virgin olive oil
- 2 medium carrots, diced
- 1 small red onion, diced
- 4 cloves garlic, chopped
- 1 pound Italian sausage
- 1 cup elbow macaroni
- 14.5 oz can fire-roasted tomatoes
- 4 cups milk (I used 2%)
- 2 cups chicken stock
- 6 oz chopped kale
- Coarse salt
- 1 lemon
- Parmesan cheese, for garnish
Instructions
- Heat the oil in a large soup pot over medium high heat. Add the carrots and red onion. Season with a pinch of salt and let this sauté about five minutes, until the veggies start to soften. Add the garlic and cook another minute, letting it become fragrant.
- Add the Italian sausage and break it up with a wooden spoon. Cook until the sausage is no longer pink, about four minutes.
- Add the pasta and stir to toast, one minute. Add in the fire-roasted tomatoes and give it another stir. Add in the milk and stock. Season with a good pinch of salt and bring to a simmer. Reduce the heat if needed and cook about five minutes, until the pasta is al dente. Off the heat, add the kale in batches to wilt.
- Taste it at this point. More salt? Give it a pinch. Squeeze some lemon juice in to wake it up!
- Ladle into bowls and garnish with parmesan cheese. Serve immediately with crusty bread.
- Serves 6-8.
We’ll never quit it.
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