Sausage Soup

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[shareprints gallery_id=”4984″ gallery_type=”masonry” gallery_position=”pos_center” gallery_width=”width_100″ image_size=”medium” image_padding=”0″ theme=”dark” image_hover=”false” lightbox_type=”slide” titles=”true” captions=”true” descriptions=”true” comments=”true” sharing=”true”]It’s been an unusually warm December, who’s complaining, right?  Thank you El Niño, us Minnesotan’s are enjoying your wave of warmth!  But while the milder-than-usual winter weather is anathema to skiers and snowboarders, it doesn’t phase this amateur chef cooking up a storm in her kitchen!

Today we’re talking soup.  Sausage Soup.  A weird name for soup if you ask me.  I was recently introduced to Sausage Soup while visiting New England where we had lunch at a restaurant called Bertucci’s.  Between the soup and the crusty bread, I fell madly in love and knew it was something I was going to have to create in my own kitchen.  Well after hearing me rave so much about this soup, my colleague found a copy-cat recipe for me on Pinterest.  How in the world did we ever survive in life without Pinterest?

Let’s get started and oh by the way, this recipe was adapted from bertuccisathome.blogspot.com

Sausage Soup
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This is a quick and super easy recipe to make when you get home from work and probably has many ingredients you already have on hand except for the sausage. Speaking of sausage, I accidentally grabbed "hot" Italian sausage so my soup had some heat to it which was delicious but if you're feeding anyone with a lower propensity to heat, head down the Scoville chart and pick up "mild" Italian sausage.
Servings
8
Servings
8
Sausage Soup
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
This is a quick and super easy recipe to make when you get home from work and probably has many ingredients you already have on hand except for the sausage. Speaking of sausage, I accidentally grabbed "hot" Italian sausage so my soup had some heat to it which was delicious but if you're feeding anyone with a lower propensity to heat, head down the Scoville chart and pick up "mild" Italian sausage.
Servings
8
Servings
8
Ingredients
  • 1 lb Italian sausage mild or hot
  • 1 medium onion diced
  • 2 stalks celery thinly sliced
  • 12 cups beef stock
  • 1 tsp basil dried
  • 3/4 cup white rice uncooked
  • 1 cup plum tomatoes I used a 28 oz can, drained
  • 1/2 lb spinach cleaned, de-stemmed and coarsely chopped
  • salt and pepper to taste
  • 2/3 cup mozzarella cheese shredded
Servings:
Instructions
  1. Using a large kettle, I used a 6 quart Le Creuset stockpot, saute sausage until browned and breaking up into coarse pieces.
  2. Add chopped onion and celery and saute about 6-8 minutes until they begin to get tender.
  3. Add beef stock and basil. Bring to a gentle simmer.
  4. Add tomatoes and rice and simmer until rice is tender...about 20 minutes, while stirring occasionally.
  5. Add spinach and cook a few more minutes until spinach is wilted. Add salt and pepper to taste.
  6. Garnish each bowl with cheese before serving.
Recipe Notes

Buon pranzo!

Lynn

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