This simple soup is packed with flavor thanks to the spicy andouille, and packed with nutrition thanks to the kale. Serve with bruschetta rubbed with garlic and topped with chopped ripe tomatoes and chopped fresh basil.
Pastina and Kale Soup with Andouille
1 cup (7 oz./200 g) small soup pasta, such as stelline, orzo or dittalini
3 links andouille sausage, about 10 oz. (315 g) total
1 Tbs. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1 bunch kale, ribs removed, leaves chopped
4 cups (32 fl. oz./1 l) chicken broth
1 Tbs. tomato paste
Salt and freshly ground pepper, to taste
Grated Parmesan cheese
Bring a pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package directions. Drain and set aside.
In a large, heavy pot, cook the sausage over medium heat until no longer pink in the center, about 15 minutes. Remove from the pot and cut into slices 1⁄4 inch (6 mm) thick.
Add the oil to the pot and warm over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the kale, stir to coat and sauté for 3 to 4 minutes. Add the broth and bring to a boil. Reduce the heat to low. Add the pasta, sausage and tomato paste and stir well to combine. Simmer, stirring often, for 5 minutes. Season with salt and pepper and serve, topped with the Parmesan. Serves 4.
Find more soup recipes for every season and occasion in our cookbook Williams-Sonoma Soup of the Day, by Kate McMillan.