3 linksItalian turkey sausagecasings removed (a little over 1/2 pound)
1/4cupfreshly grated Parmesan cheese
1/4cupItalian seasoned breadcrumbs
freshly ground black pepper
FOR THE SOUP:
1cupchopped yellow onion
1(28 ounce) can crushed tomatoes(regular or fire-roasted)
2quartslow-sodium chicken broth
1(15 ounce) cancannellini beansrinsed and drained
2cupschopped kale leavesloosely packed
1/4teaspoonfreshly ground black pepper
Preheat your oven to 350° and line a rimmed metal baking sheet with parchment.
In a bowl, combine the sausage, 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.
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.
Meanwhile bring a pot of salted water to boil and cook pasta accordingly to package directions.
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.
Serve with snipped chives, chopped fresh basil or Parmesan cheese.