Mediterranean Soup With Sausage
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 people
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Calories
456 kcal
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Course
Soup
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Cuisine
Mediterranean
Mediterranean Soup With Sausage
Description
This Mediterranean Soup starts by sautéing onions, carrots, celery, garlic, and mushrooms in olive oil until translucent and softened, providing a flavorful base. Ground pork is then added with spices including oregano, fennel, red pepper flakes, salt, and pepper, cooking until browned to add savory depth.
Tomatoes canned with juices and chicken broth are incorporated, and the soup simmers until the carrots approach tenderness. Sliced zucchini is added next, cooking until soft but retaining some texture. The soup is adjusted with seasoning as needed, then baby spinach is stirred in off the heat to wilt gently.
Served with a spoonful of pistou stirred into each bowl, the soup blends aromatic herbs with a touch of heat and umami from the meat and mushrooms. It’s a satisfying dish balancing vegetables and protein in a clear broth.
Ingredients
- 1 large onion chopped
- 2 carrot sliced or diced
- 1 pound ground pork
- 1 talk celery sliced
- 3 cloves garlic minced
- 8 ounces mushroom sliced
- 1 ounce Italian style tomatoes undrained, canned
- 2 cups chicken broth
- 1 zucchini sliced
- 3 ounces baby spinach
- 1/2 teaspoon oregano ground
- 1/2 teaspoon fennel bulb ground
- 1/2 teaspoon red pepper flakes (more or less)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper to taste, ground
- 3 Tablespoons extra virgin olive oil
Instructions
- In a large pan, heat oil over a medium high heat. Add onions, carrots and celery, garlic and mushrooms, and saute 2-3 minutes until onions are translucent.
- Add pork, oregano, fennel, red pepper flakes, salt and pepper, and continue stirring until meat begins to brown, about 5 minutes.
- Add tomatoes and broth and continue stirring until soup comes to a boil. Reduce heat and simmer until carrots are nearly tender, about 15 minutes. Add sliced zucchini and cook another 5 minutes or until zucchini is tender. (Add more broth if desired)
- Turn off heat and adjust seasoning with salt, pepper and more red pepper flakes if desired. Stir in baby spinach to wilt.
- Serve in bowls with pistou. Stir 1-2 Tablespoons pistou into each bowl just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 456kcal | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 24g | 48% |
| Fat | 35g | 54% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 82mg | 27% |
| Sodium | 1134mg | 47% |
| Potassium | 1034mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 7306IU | 146% |
| Vitamin C | 31mg | 34% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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