Warm up with this delightful Italian sausage soup, packed with robust flavors and nutritious ingredients. It’s a perfect meal for chilly evenings, offering a comforting blend of savory sausage, fresh vegetables, and aromatic herbs. This recipe is easy to follow and guarantees a satisfying dish that will impress your family and friends.
Ingredients
– 1 lb Italian sausage (sweet or spicy)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 bell pepper, diced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 2 cups kale or spinach, chopped
– 1 tsp dried oregano
– Salt and pepper to taste
– Olive oil for cooking
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 22g protein, 25g carbohydrates, and 18g fat. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add the sausage, breaking it up with a spoon, and cook until browned.
- Incorporate the carrots, celery, and bell pepper; cook for 5 minutes.
- Pour in the chicken broth and add diced tomatoes, bring to a simmer.
- Add chopped kale/spinach and dried oregano.
- Season with salt and pepper to taste.
- Let the soup simmer for 15-20 minutes.
- Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute Italian sausage with turkey or chicken sausage for a lighter option. Additionally, feel free to add other vegetables like zucchini or mushrooms based on your preference.
Serving and Pairings
This soup pairs well with crusty bread or a fresh garden salad. For a complete meal, serve it alongside a light pasta dish or a cheese platter.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave. This soup can also be frozen for up to 3 months; just ensure to cool it completely before freezing.
Cooking Mistakes
- Overcooking the vegetables can lead to mushiness.
- Using low-quality sausage may affect the flavor.
- Skipping the browning step for the sausage can result in less flavor.
- Not seasoning adequately can make the soup bland.
- Using too much broth can dilute the taste.
Helpful Tips
- Adjust the spice level by choosing mild or hot sausage.
- For added richness, stir in a splash of cream before serving.
- Fresh herbs like basil or parsley enhance the flavor.
- Use homemade broth for a deeper taste.
FAQs
Can I make this soup vegetarian?
Yes, you can use plant-based sausage and vegetable broth to create a delicious vegetarian version of this soup.
What can I add for extra flavor?
Consider adding a splash of red wine or a teaspoon of red pepper flakes for an extra kick of flavor.
How can I thicken the soup?
You can thicken the soup by adding a cornstarch slurry or blending a portion of the soup and mixing it back in.
Can I use frozen vegetables?
Absolutely! Frozen vegetables can be a convenient alternative and will work just as well in this recipe.
How long does this soup last in the fridge?
The soup can last up to 3 days in the fridge when stored properly in an airtight container.
Conclusion
This Italian sausage soup is not only easy to make but also full of flavor and nutrients. Perfect for a cozy family dinner or meal prep for the week, this recipe will quickly become a favorite in your household. Enjoy every hearty spoonful!
Italian Sausage Soup Recipe
Ingredients
- 1 lb Italian sausage
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 bell pepper diced
- 4 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 2 cups kale or spinach chopped
- 1 tsp dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add the sausage, breaking it up with a spoon, and cook until browned.
- Incorporate the carrots, celery, and bell pepper; cook for 5 minutes.
- Pour in the chicken broth and add diced tomatoes, bring to a simmer.
- Add chopped kale/spinach and dried oregano.
- Season with salt and pepper to taste.
- Let the soup simmer for 15-20 minutes.
- Serve hot, garnished with fresh herbs if desired.