Kale with Italian-Turkey-Sausage Soup
 
Prep time
Cook time
Total time
 
I always have a stash of Aleppo pepper in my pantry. It comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. I find mine at Sofra in Cambridge or you can find it in gourmet markets. If necessary, you can substitute red pepper flakes.
Author:
Recipe type: Soup
Cuisine: Italian
Ingredients
  • 2 tablespoons olive oil
  • ¾ cup finely chopped onion
  • ¾ cup finely chopped peeled carrot
  • ¾ cup well-washed thinly sliced leeks
  • 1 teaspoon finely chopped garlic
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon Aleppo pepper or red pepper flakes
  • 8 ounces Italian Turkey sausage (sweet or hot), casings removed
  • 2 tablespoons cornmeal to thicken (optional)
  • 5 cups Chicken or Vegetable Stock
  • 4 cups packed stemmed and coarsely chopped kale
  • Grated Parmigiano-Reggiano for serving
Instructions
  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
  2. Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
  3. Stir in the greens and cook for 15 minutes more, or until tender.
  4. Ladle into bowls and garnish with grated Parmigiano.
Recipe by The Energized Body at https://theenergizedbody.com/kale-italian-turkey-sausage-soup/