A tasty and healthy soup to enjoy on a chilly day.
5 cups of broth½ cup dried pasta (I used Ditalini pasta)
1 can of diced tomatoes
Extra Virgin Olive Oil (EVOO)
2 large carrots, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
2 cups chopped fresh kale
3 garlic cloves, minced
3 precooked Chicken sausage links
Dash of Tabasco
A few dashes of red pepper flakes
Salt and pepper, to taste
In a large pot, bring broth to a boil and add pasta. Cook for about 8 minutes.
In a large sauce pan over med-high heat, drizzle EVOO and add veggies. Sauté for 3-4 minutes.
Once pasta is al dente, add a can of diced tomatoes and sautéed veggies. In the same sauce pan, add sliced sausage and brown both sides. Then add to soup. Season with Tabasco, pepper flakes and salt and pepper, to taste.
Serve with a nice crusty bread.