Italian Sausage soup
This soup is a favorite of mine. Adapted from an Italian soup that contained tortellini, red wine and lots of complicated ingredients. I have simplified it and made it higher protein by adding more sausage, more nutrient dense by adding greens, and more rich in fiber with the addition of basil seeds. This is a one-bowl meal and freezes well.
You can use sausage that are in casings, just remove the sausage from the casings. Fresh basil would be lovely in place of the dried basil but use less of it. I sometimes add other vegetables to this soup, such as yellow squash, green zucchini and celery, depending on what I have in the fridge. Add some tortellini or other pasta, if you like. I have added cooked brown rice to this soup and that is lovely too. I would imagine quinoa would also be good. I often add fresh parsley (at the same time I add the greens), if I have some growing in the garden. I have used swiss chard and kale instead of spinach in this dish and both are great. I would image that collard greens or beet greens would also be good and just as nutritious. Even dandelion greens could be used. If you use the stems of some of these greens (such as kale or chard), make sure to include the stems in with the longer cook time ( when you add the tomatoes and carrots). The green, leafy part can be added towards the end.
Enjoy!
Ingredients
2 pounds ground pork or ground sweet Italian sausage
1 cup chopped onion
2 cloves minced garlic
5-6 cups beef bone broth (regular beef broth is also fine)
4 large tomatoes - peeled, seeded & chopped OR 2 cans diced tomatoes (drained)
2 cups sliced carrots
1 teaspoon dried basil
1/2 teaspoon dried oregano
12 ounces chopped spinach (could also use kale, swiss chard, beet greens or other greens)
2 tablespoons basil seeds (optional)
1/4 teaspoon pepper or to taste
1/4 teaspoon salt or to taste
Parmesan cheese on top or mixed in adds a lot of flavor (optional)
Directions
In a large soup pot, brown sausage. Remove sausage and drain most of the fat off. Reserve about 1 tablespoon of drippings.
Saute onions and garlic in drippings. Stir in beef broth, tomatoes, carrots, basil, oregano, and sausage. Bring to a low boil. Reduce heat and simmer uncovered for about 30 minutes.
Stir in spinach and basil seeds. Simmer covered for an additional 30 minutes.
Add salt and pepper to taste and top with Parmesan cheese, if desired.