This Italian Sausage and Vegetable Soup is another recipe that I have been making for many years. You can make it with a variety of vegies but I love this version with red swiss chard, green beans and roma tomatoes.
I use lots of onions, fresh fennel and garlic in the soup base as well as some red wine before I add the cooked sausage back in.
This time we barbequed the Italian sausage on the grill before adding it to the soup. You can also just cut it up and brown it in your stock pot before you make the rest of the soup. I buy the most flavorful Italian sausage that I can find when it is going to be featured in a recipe like this.
Hearty soups are great because you can heat them up again the next day and most of your meal is ready in just minutes. If you have leftover soup you can freeze it and enjoy it another time when you need something quick and easy for lunch or dinner.
Italian Sausage and Vegetable Soup is very healthy and makes a nice addition to your list of favorite recipes.
I shared this recipe with Whole Foods Wednesday at This Chick Cooks, Pennywise Platter Thursday at The Nourishing Gourmet, Fight Back Friday at Food Renegade, Real Food Wednesday at Kelly The Kitchen Kop
Here are a few other recipes that you might enjoy:
Italian Sausage and Vegetable Soup
2 pounds great tasting Italian sausage (You can either BBQ this sausage for the soup, or you can cut it into slices and brown it in the stock pot before putting the rest of the soup together) Set sausage aside after cooking.
Saute onion, garlic and fennel in large stock pot until slightly soft.
1 tablespoon olive oil
4 cups onion, chopped (about 2 large)
1/4 cup garlic, peeled and sliced
2 cups chopped fresh fennel
Add 2 tablespoons tomato paste
1 cup red wine (I usually use a zinfandel)
3/4 teaspoon fennel seeds
3/4 teaspoon dry basil
1/4 teaspoon dry oregano
Add sliced cooked sausage to onion mixture and cook on medium heat for about 10 minutes, until wine has cooked down some.
Add 6 cups chicken stock
1/2 cup red bell pepper, chopped
1 cup green beans, cut small
1 cup Roma tomatoes, chopped small
3 cups red swiss chard or spinach
a little bit of grated Reggiano cheese
Cook everything down on medium heat until vegies are done.
Serve with additional grated Reggiano cheese
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