Kale with Italian-Turkey-Sausage Soup
Author: Denise Costello
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.
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
- 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.
- 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.
- Stir in the greens and cook for 15 minutes more, or until tender.
- Ladle into bowls and garnish with grated Parmigiano.