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Thursday, November 14, 2013

Spicy Sausage Soup

This is one of those recipes that shouldn't even be a recipe. Empty out the crisper drawer in your refrigerator and cover your eyes and pick about 4-5 spices from the cabinet...there's a whole lot of everything in this soup so a substitute here and there definitely won't kill it. It's a great soup for the winter - hearty, full of veggies and with a little heat. It's one of Paddy's favs.

PS - more soup recipes coming soon!!

1 package of ground spicy Italian sausage - remove from casings
1 carrot, diced
1 celery stalk, diced
1 onion, diced
3 cloves of garlic, minced
1 handful of cremini mushrooms, diced
1 zucchini, diced
1 tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp oregano
1 tsp red pepper flakes
1/4 cup fresh basil, chopped
1/2 small can of tomato paste
1 14 oz can of fire-roasted tomatoes
1 can chick peas, drained
4 cups chicken broth
1 cup pasta, shells work well

1. Saute the sausage in a dutch oven until completely cooked. Break down into small pieces. Remove from pot and drain most of the fat.

2. Add the carrot, onion, garlic, mushrooms and zucchini and saute until tender.

3. Add the spices and mix well with the vegetables. Add tomato paste and mix well.

4. Add the tomatoes, broth, and sausage and bring to a boil.

5. Add the shells and cook until tender.

Serve with grated Parmesan.

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