Tuscan Sausage, Pumpkin & Kale Soup

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SERVES:

4-6

Prep Time:

15 MINUTES

Cook Time:

20 MINUTES

This Tuscan sausage, pumpkin and kale soup is the kind of thing you make once and immediately add to the rotation. Sausage meat crumbled straight from the casing, seasonal pumpkin, a handful of kale, and radiatori pasta — all pulled together with stock, cream, and a hit of lemon at the end. It's a proper one-pot weeknight dinner that leans hearty without being heavy, and comes together in under 40 minutes. The sort of recipe that makes a big batch feel like a smart move.

_INGREDIENTS:

Olive oil, for cooking
4 sausages of your choice, meat removed from casing
200g pasta (we used radiatori)
1 courgette, chopped
1½ cups pumpkin, diced
1 capsicum, chopped
1 onion, diced
4 cloves garlic, minced
1 Tbsp dried oregano
1 tsp paprika
1 litre chicken or vegetable stock
200ml cream
¼ cup sundried tomatoes, chopped (optional)
2 cups kale, chopped
Salt & pepper
Juice of ½ lemon

_TO SERVE:

Grated parmesan

_{INSTRUCTIONS:}

Heat a large pot over medium heat with a little olive oil. Add the sausage meat and cook, breaking it up as you go, until browned.
Add the onion and garlic and sauté for 2–3 minutes until softened.
Stir in the pumpkin and capsicum and cook for 3–4 minutes, stirring often.
Add the courgette and cook for a further 1–2 minutes.
Add the oregano, paprika, salt, and pepper. Pour in the stock and bring to the boil.
Add the pasta and cook according to packet instructions.
About 3 minutes before the pasta is done, stir in the cream and sundried tomatoes (if using). Reduce to a gentle simmer for 3–5 minutes.
Stir through the kale and take off the heat — don't let it boil.
Finish with the lemon juice and adjust seasoning to taste. Serve hot with grated parmesan.

wonkybox

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