Ingredients
6 large garlic cloves, smashed and chopped
2 large carrots, halved lengthwise if thick, sliced
2 celery stalks, sliced
1 yellow or red onion, minced
1 Parmesan rind, optional
1 large sprig fresh rosemary or 1 teaspoon dried rosemary
7 cups chicken broth
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon red-pepper flakes, plus more to taste
Juice of ½ lemon (about 2 tablespoons), plus more to taste
Fine kosher salt and black pepper
5 ounces hearty winter greens, such as kale, escarole or collard greens (about 1 small bunch or 1 clamshell container), tough ribs and stems removed, roughly chopped
1 pound sweet or hot raw Italian sausage, loose or removed from casings
½ cup small pasta, such as pearl couscous, ditalini or stelline, optional
Grated Parmesan, for topping, optional
Directions
1
In a 6- to 8-quart slow cooker, combine the garlic, carrots, celery, onion, Parmesan rind, rosemary, chicken broth, olive oil, onion and garlic powders, red-pepper flakes, lemon juice, 1½ teaspoons salt and several generous grinds of black pepper. Cook on low until the carrots are tender and the flavors have blended, about 6 hours.
2
Increase the heat to high and remove the lid. Stir in the greens. Pinch the sausage into 1-inch pieces and drop them into the soup, gently submerging them. Replace the lid and cook until the sausage is cooked through, about 1 hour. If using the couscous or pasta, stir it in 40 minutes after you have added the sausage, and cook for 20 minutes.
3
Remove the Parmesan rind and rosemary stem and discard. Taste the soup and add more salt, black or red-pepper or lemon juice, if you like. Serve topped with Parmesan, if desired.
Notes
Many stores that sell grated Parmesan also sell Parmesan rinds, which are an affordable way to infuse rich flavor into any soup. Ask at the cheese counter of any well-stocked grocery store. The rinds can be kept in the freezer indefinitely and there’s no need to defrost them before using.