Hearty Sausage Vegetable Soup
User Reviews
5.0
3 reviews
Excellent
Hearty Sausage Vegetable Soup
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This nourishing soup transforms a load of fresh vegetables into a big pot of comfort food.
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Ingredients
- 1 large leek split and washed
- 2 large carrots or 1 med. sweet potato
- 1 cup raw assorted 'soft' veg peppers, zucchini, corn, etc
- 3 mild Italian sausages raw, casings cut
- 7 cups vegetable stock or beef broth
- 1 28oz can diced tomatoes or whole, cherry, etc
- 1 cup small dried pasta orzo, ditali, pastina, etc
- 3 cups chopped fresh greens kale, chard, beet, etc
- 2 Tablespoons chopped fresh herbs basil, parsley, oregano, etc
- 2 Tablespoons balsamic vinegar or apple cider vinegar
- 1/2 cup grated firm cheese Parmesan, Romano, etc
- salt and pepper to taste
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Instructions
- First step: Veggie Prep! Chop your leeks and carrots into a fine dice. Chop up your additional 'soft' or quick cooking vegetables - whatever needs to be used up.
- Heat a large heavy bottomed pot over medium flame. Squeeze the sausage meat out of the casings and into the pot. Use a sturdy wooden spoon to break it up as it sears. Cook for about 5 minutes, until it is grey and crumbly.
- Tumble in the leeks and the carrots to the pot. Season with a few pinches of salt and pepper. Cook for 5 minutes, stirring occasionally.
- Add in the assorted extra vegetables and the stock. Stir and bring the soup to a boil. Dump in the canned tomatoes and pasta. Simmer soup over medium-low heat for about 15 minutes until the pasta is tender.
- Stir the greens and the herbs into the soup. Cook for an additional few minutes. Add the vinegar, then taste and adjust the salt and pepper as needed.
- Ladle into big bowls and top with cheese. Enjoy!
Notes
- I'm using leeks instead of onions, for their delicate flavour and bright green colour. You can use 1 medium onion if that's your preference!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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