Instructions:
SAUSAGE:
In a large pot or Dutch oven over high heat, add olive oil.
Once hot, add the sausage, salt, and pepper.
Sear for a minute per side, then crumble and cook until browned.
Remove with a slotted spoon and set aside.
Keep 1 tablespoon of grease in the pot and drain off any excess.
Don’t wipe out the pot.
VEGGIES:
Reduce heat to medium.
Add butter, onions, carrots, and garlic.
Sauté until tender (7-9 minutes).
Sprinkle flour on top and cook for another minute, stirring constantly.
DEGLAZE:
Slowly pour in 1 cup of broth, stirring to create a slurry.
Stir well, scraping the bottom of the pan as you gradually add the remaining broth.
PASTA:
Bring the broth to a boil, then add the pasta.
Cook according to package instructions minus one minute.
Stir occasionally to prevent sticking.
FINISH:
Turn heat to low.
Add cream, kale, and sun-dried tomatoes, stirring well.
Gradually add Parmesan cheese, a few tablespoons at a time, to avoid clumping.
Stir until melted.
Return the sausage to the pot, stir, and season as needed. (I typically add ¼ to ½ tsp more salt).
Add more broth if a thinner soup is desired.
SERVE:
Serve hot with bread.
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