Prep Time: 20 min. • Cook Time: 1 hr. 5 min.
Peel and thinly slice the garlic. Dice the carrot, celery, and onion into ¼-inch dice. Whisk the tomato sauce and crushed tomatoes. Remove the rosemary from the stems and roughly chop. Bring a large pot of water to a boil for cooking pasta. Once the water is boiling, add the pasta and cook for 8 minutes until al dente. Strain and toss with ½ tablespoon of olive oil so that it doesn’t stick and then set aside for the soup.
Heat 1 tablespoon of olive oil in a soup pot on medium. Once heated, add Italian sausage, breaking into small pieces. Cook for 3-4 minutes or until nicely browned then add the garlic, carrots, celery, and onions. Cook for 5-6 minutes or until veggies are tender. Once veggies are tender, add the tomato mixture, rosemary, and ½ teaspoon each of salt and pepper. Cook for 3-4 minutes and then stir in the chicken stock. Bring soup to a boil then lower to a simmer and cook for 30 minutes. Stir in the kale and the cooked pasta and cook for another 10 minutes.
Ladle the soup into bowls and top with the parmesan and a drizzle of olive oil.
Approximate Nutritional Information (Per serving):
Calories 530, Fat 18g, Sat Fat 5g, Trans Fat 0g, Cholesterol 45mg, Sodium 1320mg, Total Carbohydrate 68g, Fiber 6g, Sugars 7g, Protein 25g
ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Soy-Free