This flavorful Italian sausage soup has pork sausage, hearty vegetables, comforting pasta, fresh herbs, and a savory broth. Use spicy sausage for a kick!
In a large Dutch oven or soup pot, heat olive oil over medium heat until it is hot but not smoking. Add onions and cook until they release their juices and begin to turn translucent.
Add garlic and sauté, stirring frequently, for 2 minutes.
Add the carrots, parsnips, fresh herbs, and a pinch of salt and pepper. Sweat the vegetables until the onions are almost translucent.
Push all the vegetables to the edges of the pot and add the sausage to the middle. Brown the sausage but try to keep it in larger pieces.
Pour in the wine and allow to boil for a few minutes.
Add the chicken stock, cheese rind, parsnip, and potatoes. Stir to mix. Bring to a boil and then reduce heat and cover. Simmer until the vegetables are very soft.
Dish into bowls and add a small handful of kale and noodles, stirring to mix. Serve hot with crusty bread.
Notes
Technique - If a skin forms on the top of your soup when the heat is turned off, you can de-grease the soup if you wish by placing two paper towels on top of the skin and quickly removing it. You can also remove the skin with a metal spoon.Variations - I have made different variations of this soup using different vegetables. You can swap the parsnip for sweet potatoes, use collard greens instead of kale, or add some celery.Storage - Store leftover soup in an airtight container in the refrigerator for 3-5 days. You can freeze this soup as well.