Spicy Sausage and Kale Lasagna Soup
80% authentic · Italian-American
A flavorful twist on classic lasagna soup, incorporating spicy Italian sausage and nutrient-rich kale for a more robust and slightly healthier meal.
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Ingredients
- Spicy Italian sausage, casings removed1 lb
- Fennel bulb, thinly sliced1 small
- Garlic, minced4 cloves
- Red pepper flakes1/2 tsp (or to taste)
- Diced tomatoes14.5 oz can
- Chicken broth5 cups
- Water1 cup
- Dried rosemary1 tsp
- Saltto taste
- Black pepperto taste
- Lasagna noodles, broken6 oz
- Kale, stems removed and chopped2 cups
- Mascarpone cheese or heavy cream1/4 cup
- Chili oil, for drizzling (optional)optional
Steps
- 1
In a large pot, cook the spicy Italian sausage over medium-high heat until browned. Break it up with a spoon. Drain most of the fat.
- 2
Add the sliced fennel and cook until softened, about 5-7 minutes.
- 3
Stir in the minced garlic and red pepper flakes and cook for 1 minute until fragrant.
- 4
Add the diced tomatoes, chicken broth, water, and rosemary. Season with salt and pepper. Bring to a boil.
- 5
Reduce heat and simmer for 10 minutes.
- 6
Add the broken lasagna noodles and chopped kale. Cook for about 10-12 minutes, or until noodles are tender and kale is wilted.
- 7
Stir in the mascarpone cheese or heavy cream until smooth and creamy.
- 8
Serve hot, drizzled with chili oil if desired.
