Italian Soup

Recipe by galponetta
READY IN: 2hrs 5mins




  • In a 5 or 6 quart dutch oven over medium heat, brown the sausage, breaking it up with a large spoon. After the meat starts to brown, add the red wine vinegar. (It will make the sausage easier to break into small pieces.).
  • Add the olive oil, onion, leek, and carrots, and cook over medium until the vegetables begin to soften.
  • Add the dried herbs, zucchini and garlic, and cook for several more minutes. (The heat should be high enough that there is some browning on the bottom of the pan.).
  • Add the can of crushed tomatoes and cook for about five minutes.
  • Add the broth, beans, and salt and pepper to taste.
  • Reduce heat and cook at a low simmer for at least one hour. Longer cooking will produce better flavor.
  • Raise the heat until the soup begins to bubble. Add the kale and pasta, and cook for 15-20 minutes until the pasta is soft.
  • For a thinner soup, add one cup additional broth or hot water during cooking.