Sausage and Penne Soup - Karyl's Kulinary Krusade
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Sausage and Penne Soup

Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Soup
Servings: 4 People


  • 4 links spicy Italian sausage, casings removed and crumbled
  • 1/2 medium yellow onion, chopped
  • 4 cloves roasted garlic, minced
  • 3 cups baby spinach
  • 2 cups kale, ribs removed, rinsed, chopped into bite-sized pieces
  • 2 Tablespoons good-quality whiskey (I use Maker's Mark)
  • 4 cups vegetable broth (I use homemade)
  • 1 can cannellini beans, drained and rinsed
  • 1 teaspoon fresh oregano
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1 cup water
  • 8 ounces uncooked penne pasta
  • 2 Tablespoons butter, melted
  • 2 Tablespoons all-purpose flour
  • 3/4 cup shredded Provel cheese (found in specialty cheese aisle at grocery store)


  • Preheat oven to 400 degrees.
  • In a large saucepan over medium heat, add sausage and cook until browned. Add onion and cook about 3 minutes, until soft. Add garlic and cook for 1 minute. 
  • Add whiskey, and scrape the bottom of the pan to remove brown bits. These bits are all flavor, and the alcohol will cook out! 
  • Add kale and cook for 2-3 minutes, until soft. Add broth and simmer for 15 minutes. Add beans, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender.
  • Turn heat to low, and add spinach, fresh oregano and basil. Cook for an additional 3-4 minutes, until spinach wilts.
  • Combine melted butter with flour creating smooth paste. Add mixture slowly to the soup and stir. Continue cooking on low until slightly thickened.
  • Divide soup between 4 ovenproof bowls. Divide cheese evenly on top of each bowl. Bake for 5-7 minutes or until cheese is melted. Turn oven to broil and cook for an additional 2-3 minutes or until lightly browned.
  • Be very careful, because cheese will be SUPER HOT! Let rest for about 5 minutes before serving.