Italian Turkey Meatball Minestrone Soup

Ingredients

• 3 links Italian turkey sausage (casings removed (a little over 1/2 pound))
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup minced parsley
• 1/4 cup Italian seasoned breadcrumbs
• 1 large egg
• 1 pinch kosher salt
• freshly ground black pepper
• 2 teaspoons olive oil
• 1 cup chopped carrots
• 1 cup chopped yellow onion
• 1 cup sliced celery
• 2 cloves fresh garlic (minced)
• 28 ounces canned crushed tomatoes ((regular or fire-roasted))
• 2 quarts low-sodium chicken broth
• 15 ounces canned cannellini beans (rinsed and drained)
• 1 cup ditilini pasta
• 2 cups chopped kale leaves (loosely packed)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. 1

   Preheat your oven to 350℉ (or 180℃).

2. 2

   Line a rimmed metal baking sheet with parchment.

3. 3

   In a bowl, combine the sausage, an egg Parmesan, parsley, breadcrumbs, salt and pepper with a fork. Measure 1 tablespoon per meatball and roll into balls. Place on prepared pan and bake for 20 minutes, rotating the pan halfway through baking.

4. 4

   Meanwhile saute the onions, carrots and celery in olive oil until tender, about 15 minutes. Then add the garlic and cook 1 to 2 minutes before adding in the tomatoes, broth and beans. Simmer for 25 minutes.

5. 5

   Meanwhile bring a pot of salted water to boil and cook pasta accordingly to package directions.

6. 6

   Add kale to the soup and stir until the kale has wilted and is tender. Then add the pasta and season with salt and pepper.

7. 7

   Serve with snipped chives, chopped fresh basil or Parmesan cheese.