sausage soup recipes
This comforting sausage soup is packed with flavorful sausages, hearty vegetables, and nourishing broth. It's perfect for cold evenings and can be made in under an hour.
Equipment
- 1 Large pot or Dutch oven
- 1 Chopping board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 pound Italian sausage Mild or spicy, cut into slices.
- 1 medium onion Chopped.
- 3 cloves garlic Minced.
- 2 medium carrots Diced.
- 2 stalks celery Diced.
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes Undrained.
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt
- to taste pepper
- 1 cup kale or spinach Chopped.
- 1 cup cooked pasta Like ditalini or small shells.
- to taste grated Parmesan cheese For serving, optional.
Instructions
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove the sausage and set it aside.
- In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
- Add minced garlic to the pot and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the canned tomatoes with their juice, oregano, basil, salt, and pepper. Bring to a boil.
- Once boiling, reduce heat to a simmer. Return the browned sausage to the pot and let it simmer for about 15 minutes to blend the flavors.
- Stir in the chopped kale or spinach and cook for an additional 3-5 minutes until the greens are wilted.
- Finally, add the cooked pasta to the soup and stir until heated through.
- Serve hot, with grated Parmesan cheese on top if desired.
Notes
You can replace Italian sausage with turkey sausage for a lighter option. Feel free to add other vegetables like zucchini or bell peppers based on your preference. This soup can be stored in the refrigerator for up to 3 days or frozen for later use.