1 pound; hot Italian sausage, casings removed ; olive oil, as needed ; 1 cup; yellow onion, diced; 2 cloves; garlic, minced ; 1/2 cup; dry red wine ; 5 vine ripened tomatoes or 6 plum tomatoes ...

This creamy parmesan Italian sausage soup has a delicious creamy broth, tasty sausage, sundried tomatoes and hearty kale.

Add in cooked sausage, most of the bacon, heavy cream, and kale. Stir and cook for 5-10 minutes until kale is wilted. Taste and season with salt, pepper, and red pepper flakes.

Sausage Kale Tortellini Soup is rich and creamy, loaded with flavorful browned sausage, sauteed vegetables, and cheese-filled ...

7. Spoon the mixture into a shallow, 2-quart gratin dish. 8. In a medium bowl, combine the Parmigiano-Reggiano, bread crumbs and minced fresh herbs.

This recipe comes from the newest cookbook from The Pioneer Woman, a.k.a. Ree Drummond, called "The Pioneer Woman Cooks: Dinnertime." ...

14.5-ounce can no-salt-added diced tomatoes with liquid 6 cups coarsely chopped kale (about 8 ounces) 16-ounce can navy beans, drained and rinsed 1. Heat a large saucepan over medium-high heat ...

Stir in the sausage and cook until browned on all sides and cooked through, about 5 minutes. 3 Add the wine and cook, scraping the flavoring from the bottom of the pan.

Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer. Add the black pepper.