Italian Sausage Soup

Italian Sausage Soup

Serves: 6

  • 1 large onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • ½ red bell pepper, coarsely chopped
  • 2 tablespoons crushed garlic cloves
  • 1-2 tablespoons olive oil
  • ¼ teaspoon cayenne pepper
  • The Basics

    Look for a sausage that is nitrate free and at least 70% meat. Chicken or turkey sausages are a leaner option available in most supermarkets. To help reduce the sodium content in the soup, apple cider vinegar is used to enhance the soups flavor.

    1 teaspoon each of salt & pepper


  • 2 teaspoons apple cider vinegar
  • 1 pound natural ground Italian sausage
  • 4 cups basic poultry stock (see recipe on [PAGE])
  • 1-16 oz can crushed unsalted tomatoes
  • 2 cups 1-inch cubes of butternut squash
  • 1-bunch of kale, torn into large pieces
  1. In a large stock pot, heat olive oil over medium heat. Combine the chopped onions, red bell peppers and carrots. Sauté until the onions turn translucent.
  2. Add the garlic and sauté for 2 minutes, being mindful to avoid burning the garlic. Add the cayenne pepper, salt & pepper and apple cider vinegar and mix together.
  3. Reduce heat to medium and add the ground sausage and sauté until the meat begins to cook through – about 10 minutes.
  4. Add the stock, crushed tomatoes, butternut squash and kale. Stir everything together, then cover the pot and reduce the heat to medium-low and let the soup simmer for 25 minutes.
  5. Try serving with cashew cream [PAGE] or 1 tablespoon of plain yogurt.

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