Soup’s On—Holiday Open House

Tuscan Sausage & Kale Soup

Ingredients

1 tablespoon olive oil
1 lb Italian sausage. (hot or mild works)
1 onion, diced
2 celery diced
3 cloves garlic, minced
1/2 cup orzo (uncooked)
1 14.5 oz can crushed tomatoes
1 14.5 oz can diced tomotoes
4 chicken or vegetable broth
1 teaspoon Italian seasoning
Bunch of kale, chopped.
Salt and pepper to taste

Preparation

You can make in an instant pot or on the stovetop. Below are stovetop directions. If not eating immediately, cook orzo separately and add just before serving. Makes about 9 cups

1. Heat olive oil.

2. Add sausage and sauté until browned. Remove and set aside.

3. Drain any excess grease, leaving just enough to sauté vegetables.

4. Add onion, celery and garlic. Sauté until tender.

5. Add sausage back in, with orzo, tomatoes, chicken broth, Italian seasoning, salt and pepper.

6. Bring to a boil, then reduce and simmer for 10-15 minutes.

7. Add kale, simmer another few minutes until cooks down.

8. Add water if need to thin.

Serve with parmesan cheese.