2 tablespoons neutral oil (like grapeseed)
20 ounces fresh (uncooked) Italian-style turkey or pork sausage
2 medium yellow onions small dice
Kosher salt and freshly ground black pepper
4 celery stalks small dice
8 garlic cloves thinly sliced
1 teaspoon crushed red pepper flakes
1 cup dry white wine such as a Sauvignon Blanc
4 cups low-sodium vegetable broth, chicken broth, or water
Tomatoes from the share, roasted or 1 (14 ounce) can diced fire roasted tomatoes
2 cups water
12 ounces small red or buttercream potatoes cut into 1-inch pieces
Piece of Parmigiano-Reggiano cheese rind plus cheese for garnish
4 ounces kale stemmed and thinly sliced
Heat the oil in a large, heavy-bottomed Dutch oven or pot over medium heat. When it shimmers, add the sausage and cook, turning occasionally, until well browned all over, about 8 minutes. Remove to a plate and set aside.
Return the pan to medium-low heat, add the onion, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 3 minutes. Stir in the celery, garlic, and red pepper flakes and cook until the celery just starts to soften, another 3 minutes. Add the wine and stir with a wooden spoon, scraping up any browned bits on the bottom of the pan and cook until the alcohol smell is gone, about 2 minutes.
Add the broth, tomatoes and their liquid, water, potatoes, and cheese rind (if using) and bring to a boil over high heat. The potatoes, the tomatoes, their juices, and broth and bring to a boil.
When the soup boils, reduce the heat to low, partially cover and cook until the potatoes are knife tender, about 15 minutes.
Tip: Purchase Parmigiano-Reggiano cheese with the rind. Save a bit of rind and throw it in broths or sauces to add more flavor. Slice the reserved sausage into 1/2-inch rounds then add it and the kale to the pot. Cook until the sausage is heated through and the kale is wilted, about 5 minutes. Taste, adjust seasoning, grate cheese over the top, as desired, and serve.
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