I’m super excited about this time of year. Not only is it perfect for baking, but it’s perfect for soup and chili. Each week, I’m going to post a new recipe, for soup or a chili. Starting with this Italian Sausage Soup first. It’s hearty, full of flavor and the whole family ate it up. I wish I had leftovers. But my family eats. A. LOT. This recipe made 10-12 servings.
Italian Sausage Soup
1 tbsp. olive oil
1 lb. sweet Italian sausage
1 lb. baby potatoes, or fingerling potatoes
4 carrots, diced
1 sweet onion, diced
1 tbsp. dried basil
1 tsp. garlic powder
16 oz. chicken broth
8 oz. water
1 tsp. salt
4 cups chopped collard greens
1 can rinsed and drained Great Northern beans
1/2 cup Parmesan cheese or nutritional yeast
1 cup heavy cream or coconut milk
1 tbsp. Garden Gourmet basil paste or fresh basil for garnish
Heat your pot over medium heat.
Dice your vegetables, cut the potatoes in half lengthwise. Chop the collard greens.
Add the olive oil, diced carrots, diced onions, into the hot pot. Saute until just barely fork tender, stirring occasionally, about 4-5 minutes. Add the sausage, brown and piece into bit size pieces. Once the sausage is browned, another 3-4 minutes of stirring occasionally add the potatoes. Stir to combine the vegetables and cook for 2-3 minutes.
Add the seasonings, broth and water. Simmer for 15 minutes.
Then add the collard greens, and rinsed Great Northern beans. Simmer to heat through 2-3 minutes, the greens will reduce in size.
Then add the Parmesan cheese and cream, or coconut milk and nutritional yeast for a dairy free option. Season with some basil paste or fresh basil just before serving.
Happy soup season!