Italian Cheese Rind Soup

Cheese is expensive, so when I found myself tossing the hard rinds of my Parmesan and Asiago, I was a little bothered. I knew there had to be a way to put these flavorful rinds to use so I created this recipe after finding that I can use them to flavor broths and sauces.

This soup is simple to whip up in 20-30 minutes and utilizes kitchen staples. Plus, my three-year-old will gobble it up (bonus), especially when paired with crusty bread for dipping.

Serves 4
1 1/2 Quarts Chicken Stock
½ lb Ground Italian Sausage
4 Cloves Garlic Chopped
1 Small Onion Chopped
4 Small Yellow or Redskin Potatoes Cut into 1-Inch Pieces
1 Tbs Tomato Paste
4 Handfuls of Torn Kale Leaves (Stems Removed)
1-2 Rinds from a Parmesan or Asiago Cheese Wedge
Salt and Pepper to Taste


1. In a large pot, brown sausage on medium heat until fully cooked. You can drain fat off if you’d like. I like to leave it for flavor.
2. Add garlic and onions to the pot and cook until fragrant (about 1-2 minutes).
3. Add potatoes, stock, and water to the pot and bring to a simmer.
4. When the broth is simmering, add tomato paste and cheese rind. Stir frequently. You can taste the soup as you go to regulate the cheese flavor. Pull the cheese rind if the broth flavor reaches a point you’re happy with.
5. When potatoes are near-tender, add torn kale leaves and simmer another 2-3 minutes until leaves are tender.
6. If your cheese rind hasn’t fully incorporated into the broth, go ahead and pull the remaining chunk out. Taste the soup and add salt and pepper if you desire.

This soup is great for creating a home-cooked meal on nights when schedules are crazy, and it keeps well for lunch the next day. Cheers!


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