Turkey Sausage Soup with Escarole and Penne Pasta
4 links of sweet turkey sausage removed from the casing
1/2 pound dry penne pasta
1 large head of escarole washed, dried and pulled apart with your hands
3 cloves of garlic chopped
1 tbsp olive oil for soup, plus 1 tsp olive oil for pasta
1 can of low sodium fat free chicken stock
crushed red pepper to taste
sea salt to taste
fresh ground pepper to taste
fresh shaved parmesan cheese optional
Preparation time 35 minutes
Precook the pasta following the instructions on the box (I cook mine al dente). Strain the pasta then run it under cold water so it does not continue to cook (you don't want it getting mushy on you). Drain the pasta. Toss it in 1 tsp olive oil. Set it aside.
Take the same pot, add 1 tbsp olive oil coating the base of the pan. Place the pan over medium heat. Add the turkey sausage that has been removed from the casing to the pot, breaking it up with a spatula. Once the turkey sausage is browned (5-7 minutes), add the chopped garlic. Cook stirring occasionally until the garlic becomes lightly brown (about another 2 minutes). Add one can of chicken stock, cover the pot and bring it to a simmer for about 6-8 minutes. Add the escarole, sea salt, crushed red pepper and fresh ground black pepper mixing the ingredients together well. Cover the pot for 2-3 minutes stirring it occasionally until the escarole wilts. Remove the pot from the heat. Take 4-6 small soup bowls and add a handful of pasta to each bowl. Take a ladle and pour the escarole, turkey sausage and broth concoction over the pasta in each bowl. If desired, top with fresh shaved parmesan cheese. Serve.