We're in the middle of a hot, dry summer. We're at a pleasant 92F outside right now (down from the 13-day stretch of 107F).
Naturally, I decided to make soup.
Logic is not my strong suit.
I have a recipe that my brother gave me years ago for an amazing soup with veggies and sausage and tortellini. It has a great depth of flavor and richness that I knew it would be excellent without the pasta.
I was so very right (gosh, I love it when that happens!!).
I started with some homemade sausage, browning it in my pan until cooked through.
Since I didn't want to overcook it, I removed it from the pan and tossed in the veggies I'd chopped….garlic, onion, zucchini, summer squash, carrots, bell pepper, and mushrooms, cooking them until they were just beginning to soften.
Had I thought about it, I would have done all of this in just one pot, instead of two seperate ones.
It worked, though, since the kids love washing dishes lately. It only took an extra 10 minutes to clean up the mess they made after their dishwashing, so I guess it worked out.
I put the sausage and the veggies into my dutch oven, and added some homemade beef stock, bringing it to a boil, and then lowering it to a simmer as I added my herbs and spices.
I'd used up all my tomatoes by grilling them for my homemade salsa, so I figured I'd toss one or two of them into the soup, after peeling and chopping them, rather than opt for the canned variety (which, now that I think of it, I might be out of as well).
I added a little wine, some tomato sauce, and a little more garlic, and then let it all simmer for about 40 minutes, until the veggies were softened, adding a couple hand fulls of chopped spinach leaves in the last 10 minutes.
I grated some really good parmesan cheese on the top, and tada!
Italian Sausage Soup
1 lb Italian sausage
1/2 cup chopped onions
3 garlic cloves, minced
5 cups beef stock (bone broth)
1 large zucchini ( chopped or sliced)
1 large summer squash (chopped or sliced)
1 large carrots, sliced
1 green bell peppers, chopped
2 cups mushrooms, sliced
2 cups chopped tomatoes
1 (8 ounce) cans tomato sauce
1/2 cup dry red wine
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
2 cups chopped spinach leaves
fresh grated parmesan cheese
In a large dutch oven, saute and crumble Italian sausage until no longer pink.
Remove sausage from pan and set aside.
Add squash, zucchini, onions, garlic, carrots, bell pepper and mushrooms to the pan. Saute until they are just beginning to soften, about 5 minutes, stirring frequently.
Return sausage to pan; add beef broth and and bring to a boil, then reduce to simmer.
Add tomatoes, tomato sauce, wine, basil, and oregano.
Simmer until vegetables are tender, 40-60 minutes.
Add spinach leaves and cook an additional 10 minutes.
Season to taste with salt and pepper.
Serve with freshly grated parmesan cheese