Cozy Autumn Soup
I know I’m not alone in soup season being my favorite time of year to be in the kitchen. This one is filled to the brim with bright fall vegetables, sausage, and noodles. My dream fall evening is cozying up on the couch with a warm bowl, crunchy bread, and an episode of Gilmore Girls. This recipe also freezes very well, so store the extra and reheat for a cold or sick day!
Ingredients
- 1 lb sausage of choice, i used spinach feta!
- 1 red onion, chopped
- 1 sweet potato, chopped
- 1 medium carrot, chopped
- 1 stalk of celery, chopped
- 2 tbsp garlic powder
- 2 tsp dried parsley, optional
- 2 tsp dried thyme
- 1 tsp, dried rosemary
- 64 oz chicken bone broth, i used 4 cartons of @Kettle and Fire
- 1 lb pasta of choice, i used @Pasta Rummo tubetti rigati
- 1 bunch kale, torn into bite sized pieces
- Juice from 1/2 lemon
- Drizzle of heavy cream
- Salt and pepper to taste
Instructions
- Prep all ingredients before you get started! It will make it all come together much quicker :) Feel free to mix up the veggies based on what you like or have on hand.
- Heat a large drizzle of olive oil in a large dutch oven over medium high heat. Add the sausage, season with salt and pepper and crumble into smaller pieces until cooked through. Remove from pot and set aside on a paper towel lined plate.
- Heat another large drizzle of olive oil in the pot. Add onion, a pinch of salt and pepper, and cook until soft. About 2-3 minutes! Add the sweet potato, carrot, celery, and spices. Season with salt and pepper. Cook for a few minutes while stirring to combine.
- Pour chicken bone broth into the pot. Bring to a simmer and cover for 10 minutes or until potatoes are fork tender.
- Remove lid and and add the sausage back in. Stir to combine.
- Bring mixture to a boil. Add pasta and cook according to package directions.
- When pasta is done, stir in kale and cook until wilted, takes about 30ish seconds!
- Remove pot from heat and add lemon juice and a drizzle of cream. You can add up to 1 cup of cream, I just wanted a couple tablespoons in mine!
- Taste and season with more salt and pepper as needed.
- Serve with an extra crack of black pepper and toast! I used pumpkin sourdough. Enjoy!
