I have been SO excited to tell you about this soup. It’s my new fall signature dish, and I haven’t met a single person who doesn’t like it.
It’s simple, first and foremost. The ingredients are easy to find, there aren’t too many of them, and they all add a ton of flavor to the finished dish. The whole soup can be made in about 30 minutes, and you can eat it right away or let it simmer for a little while, whatever works.
I actually have two meals like this for your Thanksgiving week – meals that are simple, delicious, and appeal to lots of people. This soup is gluten free and can be dairy free with the cheese on top omitted, and I use local sausage and kale because the flavor is SO much better. You can use any sausage you like, hot or mild, any kind of kale you can find, even pre-chopped bagged stuff to save even more time. The kale and sausage combine with stock, tomatoes, onion, garlic, and that’s IT. Throw in some white beans (or skip them for a lower carb option), blanket the whole thing in parmesan, and good to go.
I love this for nights when people are kind of coming and going, which seems to happen so much more in the fall, and I love it for holiday weeks where you definitely need to eat but making multiple dishes for a meal isn’t as much fun when Thursday involves SO many dishes and steps. Let’s do it!