SOUP OF THE WEEK: Italian Sausage Soup

FALL SOUP: Italian Sausage Soup

Happy New Year! I still cannot believe 2016 is here already!

After an unseasonably warm holiday season, it is finally getting cold here in New Jersey. Womp womp. Now begins the several months of this California girl complaining…

While we were in Los Angeles over Thanksgiving I stopped into one of my favorite sausage shops, Jeff’s Gourmet, and picked up several different varieties. They freeze really well and then I get a taste of home every now and then.

Last night, after a long day at work, I was not really into making anything very complicated for dinner. I had already defrosted some Jeff’s Gourmet Smoked Chicken and Apple Sausage and I had a package of the Jack’s Gourmet Sweet Italian Sausage just sitting. I had been wanting to make Italian Sausage Soup after watching Giada make it on Food Network. It didn’t seem that hard so I decided to make it up as I went along. I used vegetables and beans I already had in the house. It is definitely not your typical Italian Sausage Soup but it sure was delicious!

This winter I am going to try a new soup recipe every week! What better way to keep warm then with a hot bowl of soup, snuggled up on the couch with a knit blanket, watching your favorite TV show (ie. X FILES) with your loved ones?! I can’t think of anything better.

Hope you enjoy my soup of the week series!

NEXT WEEK: French Onion Soup from The Blue Bloods Cookbook (a Chanukah present)

Ingredients:

Jack’s Gourmet Sausage, 1 package Sweet Italian, sliced

Jeff’s Gourmet Sausage, 1 package Smoked Chicken and Apple, sliced

Garlic, 2 cloves, minced

Beef Broth

Ro-Tel Diced Tomatoes and Chilies, 1 can

Baby Carrots, 20, sliced and diced

Fresh Spinach, 2 cups

Zucchini, 1 medium sized, cubed

Garbanzo Beans, 1 can with the juices

Fresh Ground Pepper

Sea Salt

Olive Oil

Directions: 

  1. Heat your Le Creuset Dutch Oven on the stove top on medium heat. Add some olive oil. Once hot add the minced garlic and sausage. Stir until browned.
  2. Add the beef broth, tomatoes and chilies, and sliced carrots. Season with sea salt and pepper. Reduce the heat to low and simmer for 15 minutes.
  3. Add the garbanzo beans and zucchini to the pot. Cover and simmer for another 10 minutes, or until the zucchini is tender (NOT mushy).
  4. Remove the pot from the stove and add the spinach. Stir in and then cover. Let the soup sit for 5 minutes while the spinach wilts. Once wilted, the soup is ready to serve!

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