INGREDIENTS
- 1 lb Lottie’s Calabrian Chile Sausage
- 2 each carrots, small diced
- 2 each celery, small diced
- 1 each large onion, small diced
- 2 each garlic cloves
- 1 bunch kale, de-stemmed and chopped
- 1 package dill, chopped
- 2 each lemons
- 1 cup orzo (½ the bag)
- 8 cups chicken stock
DIRECTIONS
- Roll sausage into little thumb-size balls
- Heat a large dutch oven or pot over medium heat and add 1 tbsp EVOO. Sear little meatballs and set aside.
- Lower heat to medium and add diced onion to the pot. Cook for 5-8 mins. Grate the garlic into pot and stir until fragrant (2-3 mins)
- Add the carrot and celery to the mix, season lightly with salt and keep cooking until tender (8-10 mins)
- Add your sausage back to the pot and stir in 1 cup orzo. Pour in stock and bring up to simmer.
- Check pasta for doneness (about 10 mins). Once its al dente, add kale to soup and let wilt.
- Season soup with dill and lemon juice, we like ours zippy! Enjoy!
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Four, 1 lb Packs of Ground Calabrian Chile Pork Sausage:
Our spin on the classic: italian sausage! Fresh ground pork shoulder made with garlic, fennel, and calabrian chiles - a perfect ground sausage to elevate any pasta, pizza, soup or savory dish 🤌!
Ingredients:
All Natural Pork Shoulder, Coriander, Fennel, Oregano, Raw Garlic, a pinch of Brown Sugar, and most importantly, some 🔥 Calabrian Chiles!