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Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons unsalted butter
- 2 cups finely diced yellow onion (1 large onion)
- 2 cups finely diced carrots (4–5 carrots)
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 7–1/2 cups chicken broth
- 2 cups mini bowtie pasta
- 1–1/2 cups heavy cream
- 2–1/2 packed cups finely chopped kale
- 1/2 cup sun-dried tomatoes, finely chopped
- 1/2 packed cup grated Parmesan cheese
- Hearty buttered bread (optional, for serving)
- Red pepper flakes (optional, for serving)
Instructions
- Heat a large pot and add olive oil. Brown the sausage with salt and pepper, removing once cooked.
- Lower heat, add butter, onions, carrots, and garlic. Sauté for 7-9 minutes.
- Sprinkle flour over veggies and stir, then gradually whisk in chicken broth.
- Bring to a boil, add pasta, and cook until just under the package time.
- Reduce heat, stir in cream, kale, sun-dried tomatoes, and Parmesan. Return sausage and adjust seasoning.
- Serve hot with buttered bread and optional red pepper flakes.
Notes
Using high-quality Italian sausage enhances the flavor.
Watch pasta cooking time closely to ensure desired texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 15
- Cholesterol: 80