The main content
Special Sausage-and-Kale Soup

Special Sausage-and-Kale Soup


  • 1 quart chicken stock (4 cups)

  • 1 ounce dried porcini mushrooms

  • 2 tablespoons extra-virgin olive oil (EVOO)

  • 1 pound bulk sweet Italian sausage

  • 1 large onion, quartered lengthwise and thinly sliced crosswise

  • 4 cloves garlic, finely chopped

  • 5-6 cups packed sliced cavolo nero (also called Tuscan kale, dinosaur kale or lacinato kale)

  • Salt and pepper

  • Freshly grated nutmeg

  • 1 cup mini penne or mezzi rigatoni pasta

  • One can white or cannellini beans (15 ounces), rinsed

  • Freshly grated Pecorino Romano cheese

  • Ciabatta bread, for mopping


In a medium saucepan, combine the chicken stock and porcinis. Simmer until the porcinis are tender, 8-10 minutes.

Meanwhile, in a soup pot, heat the EVOO, two turns of the pan, over medium-high heat until hot. Crumble in the sausage, then add the onion and garlic and cook until browned, about 5 minutes. Add the kale and season with salt, pepper and nutmeg. Cook until softened, about 5 minutes. Remove the porcinis from the stock and chop; stir into the soup. Stir in the stock and 2 cups water, then cover and bring to a boil. Add the pasta to the soup and cook until al dente, 6-7 minutes. Stir in the beans and heat through. Serve in shallow bowls with lots of cheese on top and the bread for mopping.

Tools You'll Need:

Tools You'll Need: products carousel
Change location of the delivery tag.
Change location of the delivery tag.
Change location of the delivery tag.