Serve with a homemade caesar salad. |
2/3 carton (32 oz) creamy butternut squash soup*
1- 16 oz. box of orecchietti pasta
1 lb turkey or chicken sausage
1 clove garlic, minced
2 c kale, trimmed and chopped
1 T dried sage
Cook pasta according to instructions and set aside. Brown the sausage in a large saute pan. Add garlic and sage. Add kale and saute until tender. In a large pot, toss the sausage, kale, and pasta with about 2/3 carton of soup. Stir gently over med-low heat until the butternut sauce is warmed up. The pasta will absorb some of the sauce, so add a little more sauce as needed. (No one likes dry pasta.) Garnish with feta or shredded parmesan cheese if desired.
*I used the Pacific Natural Foods brand of butternut squash soup. I've also used the Trader Joe's Butternut Squash Soup. TJ's has a Carrot Ginger Soup for a more exotic twist, but if you use that, I would leave out the sage. Not so confident about the sage-ginger combination.
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