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I absolutely adore soup. I love how it warms your soul from the inside out, especially in the middle of February. This particular soup not only keeps you warm, but fills you up with tender kale, spicy chunks of sausage and hearty cavatappi pasta. As the red wine reduces, it fills your home with the smells and flavors of sweet tomato paste, punchy garlic and caramelized onions. Truly, what could be better?
This soup is the perfect thing to make on a Sunday to have in your fridge for the entire week. You dirty one Dutch oven, cooking everything within the same pot. And just like lasagna or meatloaf, it only gets better the second (and third and fourth) day! It’s the perfect addition to your weekend meal prep.
This recipe is brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances.
Recipe and Headnote Rachel Dolfi
- 1 tablespoon La Tourangelle Olive Oil
- 1 pound hot Italian sausage links, casings removed
- 2 medium onions, diced
- 2 teaspoons Simply Organic Crushed Red Pepper Flakes
- 4 cloves garlic, minced
- 1/ 4 cup tomato paste
- 1 1/ 2 cups dry red wine
- 6 cups chicken stock
- 2 tablespoons honey
- 1 (28 ounce) can crushed tomatoes
- Kosher salt, to taste
- Black peppercorns, freshly cracked, to taste
- 2 bunches lacinato kale, stemmed and julienned
- 1 pound dried cavatappi pasta
- Parmesan cheese, freshly grated, for garnish
In a large Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the Italian sausage and, using a wooden spoon, break up the sausage into crumbles. Cook, stirring occasionally, until golden brown and the fat has rendered, 10-12 minutes. With a slotted spoon, transfer the sausage to a small bowl, leaving as much fat as possible in the Dutch oven.
Reduce the heat to medium-low. Add in the onions and cook, stirring often, until softened, 5-6 minutes. Add in the crushed red pepper and garlic, and cook until aromatic, 1-2 minutes more. Stir in the tomato paste until well incorporated. Cook, stirring occasionally, until caramelized and the color of rust, 6-8 minutes.
Pour in the red wine, using a wooden spoon to scrape up any browned bits on the bottom of the pot.
Increase the heat to medium-high. Add the chicken stock, honey, tomatoes, salt and pepper, and bring to a boil.
Stir in the reserved sausage and the kale, then reduce to a light simmer and cook, partially covered, for about 45 minutes.
Add 3 cups of water to the Dutch over and return the soup to a boil, add in the pasta. Cook, stirring occasionally until tender, 6-8 minutes. Add more water, if needed, to thin out the soup, then adjust seasoning with salt and pepper.
Remove from the heat, divide between bowls and garnish with freshly grated Parmesan cheese.