For those cozy nights in, this soup is hearty without all the heavy stuff. The fall flavors are a soup party in your mouth. And the leftovers are even better the next day. The pesto is herby and creamy and perfect for the season - make an extra batch for pasta or crostini!
Pesto:
1 1/2 cups stemmed, well-chopped Lucinato or Tuscan Kale
1/2 cup sage leaves
7 peeled, cooked chestnuts (you can find these during the season in the fridge section or canned)
2 tablespoons apple cider vinegar
Kosher salt, freshly cracked pepper
3 tablespoons good-quality extra virgin olive oil
1 tablespoon olive oil
1 onion chopped
1 1/2 cups sliced rainbow or regular carrots
Kosher salt, freshly cracked pepper
3 fully-cooked, spicy chicken sausage links - crumbled or chopped
1 tablespoon dried thyme
1 teaspoon lemon pepper
7 cups chicken stock
1 (2 inch) Parmesan rind
1/4 pound Pipe pasta or similar
Make the pesto. Combine the kale, sage leaves, chestnuts, vinegar, about 1/4 teaspoon salt and pepper, and olive oil in a food processor. Pulse until smooth. Refrigerate or set aside until ready to use.
Heat olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots, and a heavy dash of salt and pepper and sauté until soft. Add the sausage, thyme, and lemon pepper and sauté another minute. Pour in the chicken stock and add the Parmesan rind and pasta. Bring to a boil then summer until pasta is cooked but al dente. Mix in the pesto, taste for seasoning, and add more salt and pepper if needed.