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Sevaan’s Favourite Sausage Soup

by laine on February 5, 2012

This was a Chatelaine recipe originally. I love the recipes  in Chatelaine because they are often made with ingredients I always have on hand and usually take less than half an hour to prepare. This soup should take about 30 minutes, prep included. It tastes like it been simmering for hours though. Anytime I ask my husband what he’d like me to make for dinner, this is what he asks for. Every time. I’m not even exaggerating and I’d make Chateaubriand if he wanted. We’d have it twice a week if it were up to him. At least it’s easy as pie and is chock full of spicy sausage and rich tomato broth perfect for sopping up with crusty bread. 

Ingredients:

  • 2 tbls. olive oil
  • 1 small onion, diced
  • 1 tbls.  dried oregano
  • 1 tbls. dried thyme
  • 1 clove of garlic, minced
  • 4 spicy Italian sausages, sliced into 1″ pieces
  • 1 carton chicken broth
  • 1 28 oz. can whole tomatoes
  • 1 can chickpeas, drained and rinsed
  • A couple big handfuls of chopped kale or a few cups baby spinach, depending on how green you like it. The spinach will cook down alot.

Directions:

In a large pot, heat oil over med. high. Saute onion until translucent and stir in oregano, thyme and garlic. Add sausage and cook until browned on all sides. Pour in chicken broth and the can of tomatoes, breaking them up with a fork. Bring to a boil. Reduce to med and add chick peas and kale, if using. Simmer for 15 more minutes. If you are using spinach stir it in right before serving, so it doesn’t boil away to mush. Serve with a shaving of Parmesan cheese.

 

{ 2 comments… read them below or add one }

Deanna February 14, 2012 at 8:38 am

Delicious! I tried out the recipe here in Germany, with some spicy German sausage – Sebastian loved it : )

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laine February 20, 2012 at 10:18 pm

Sometimes I make it with diced chicken breast and switch up the chick peas for another bean.

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