Heat a Dutch oven and sear sausages on both sides with 2 tbs oil on medium heat. You can either sear the sausage in their casing of whole then slice after. Remove and reserve. Add 4 garlic cloves and cook for 2 mins. Add 6 cups of stock and bring to a boil.
Add 1 Tsp kosher salt and once boiling add pasta and cook for 7 to 9 minutes or follow your pasta instructions until al dente. Once pasta is ready remove and reserve.
Add Baby Kale and reserved seared sausage and cook for 8 minutes on med high stirring occasionally. Remove both Kale and sausages and reserve.
Add sliced onions and grape tomatoes and cook for 10 minutes on low.
If you did not remove you sausage from the casing, you can now slice into bite size pieces.
Now toss in all ingredients into pot EXCEPT pasta and torn basil leaves. Cook for 10 minutes on medium. Prep bowls with reserved basil and pasta.
With a slotted spoon, place stew into prepped bowl and pour broth over everything, grab spoon and Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (305g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 171 (64%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 13.6mg||4 %|
|Sodium 219.8mg||8 %|
|Potassium 656.5mg||17 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 18.9g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 268
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