Italian Sausage Soup!

This soup is absolutely delicious and perfect for the season.

Serves 4+




In a 8 quart pot on medium heat, add the olive oil and once the oil is hot add the diced onions. Season the onions with salt and pepper.

Let the onions caramelize slightly for about 5-10 minutes stirring frequently then add the garlic and red chili flake if using. After about 30 seconds or once the garlic is fragrant, add the sausage. Brown and break up the sausage into small pieces that will fit on a spoon.

Once the sausage is cooked by at least half, add the dried oregano, fresh thyme, and bay leaves. Let the thyme get nice and fragrant for 30 seconds then add the sherry wine.

Let the wine reduce completely then add the carrots and celery. Continue to cook the carrots and celery for about 3 minutes then add the diced tomatoes, tomato sauce, and chicken stock.

Bring the soup to a gentile simmer then season with a little more salt and pepper. Now cover the pot with a lid and let cook for about 1 hour or until the vegetables are soft.

After 1 hour add the spinach, basil, parsley, and cooked white rice to the pot. Give everything a mix until combined and let simmer for another 3 minutes so the spinach is cooked. Lastly taste the broth and adjust the seasoning to your liking.

Serve some of the soup in a large bowl and optionally sprinkle with parmesan cheese and freshly cracked black pepper.


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