Italian Sausage Soup

🍳 Instructions

1. Cook the sausage:
   • In a large pot, heat olive oil over medium heat.
   • Add sausage, breaking it into small pieces, and cook until browned. Remove and set aside.
2. Sauté vegetables:
   • In the same pot, add onion, garlic, carrots, and celery. Sauté 5–7 minutes until softened.
3. Add liquids and seasoning:
   • Stir in diced tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper.
   • Return sausage to the pot. Bring to a boil, then reduce heat and simmer 15 minutes.
4. Add pasta and greens:
   • Stir in pasta and cook until tender, about 8–10 minutes.
   • Add kale or spinach in the last 2–3 minutes of cooking until wilted.
5. Serve:
   • Ladle soup into bowls and top with grated Parmesan cheese.
   • Serve warm with crusty bread for dipping.

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💡 Tips:

• For a creamier version, stir in 1/2 cup heavy cream just before serving.
• You can swap kale/spinach for Swiss chard or cabbage for a different flavor.
• Leftovers store well in the fridge for 3–4 days and taste even better the next day.

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If you want, I can also give you a slow-cooker version so the soup practically makes itself while you’re busy. Do you want me to do that?