The Foodie has come up with a recipe that will knock your socks off if you like the combination of Italian, sausage, and spicy.
Yes, fellow food lovers!
This recipe is done in the style of Pasta e Fagioli, incorrectly phonetically spelled by many as “pasta fazool”, and in this version we get rid of the boring pasta and beans (which you can leave in if you must) but we add Italian sausage and we make it spicy. We use a non sweet tomato sauce as the base and we make this as a chunky soup.
Imagine an Italian lumberjack, if any exist, and he comes home from a rough day chopping down olive trees or something like that.
We’ll call him Giuseppe.
Giuseppe is a hungry guy after chopping all day, and he wants a hearty meal.
Only this will do.
My wife makes this and she left out the pasta because I dislike it, (sometimes) and she left out the beans because she dislikes those. (all the time)
What we have left is the sausage and the spice.
This soup is hearty and delicious, if you like sausage and spice.
I’m sure that a vegetarian could just make it the proper way with the pasta and beans sans the sausage, but this soup is fit for a sausage fest.
This is different from proper Italian Sausage Soup, but it’s oh so much better.
The best recipes come about from happy accidents and experimentation, and this one is no exception.
Just be glad that your found this one and have read this far.
Looney Foodie Italian Sausage Soup Recipe
As we said earlier, this one comes from a fusion of the best parts of pasta e fagioli (pasta fazool) and Italian Sausage Soup.
2 tablespoons olive oil, divided
1 pound Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 cups chicken broth
1 (16-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
Hot pepper flakes or chili powder, to your palate’s desire
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and put it to the side.
Add remaining 1 tablespoon oil to the pot.
Stir in garlic, onion, and carrots.
Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, Italian sausage and 1 cup water; season with salt and pepper, add in hot pepper to taste.
Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
There you have it.
This makes a chunky hearty and SPICY soup that will have you spooning out more than one dish.
It’s so hearty, in fact, that you won’t need or want a main course.
This IS the main course.
And that is coming from the Foodie, who is most definitely NOT a soup guy.
If Seinfeld’s Soup Nazi made this soup, he would have to ration it and tell many more people than necessary, “No soup for YOU!”
If you make it yourself, then you can have the best soup ever created as much as you desire.