I have been talking about fall all week, so it must come as no surprise that I broke out my soup pot this week. Chad was feeling under the weather so I made him a triple batch of our favorite chicken noodle soup. Well I have to say I was incredibly jealous. I wanted soup too! I tend not to resort to chicken noodle soup unless I am really.really.really sick. I want a thick rich hearty soup that will stick to your bones and fill you up. So, I got to work.
Italian sausage, fresh basil and a few more ingredients and I was staring at the soup from my dreams. Just 30 minutes and I was diving into a stick to your ribs kinda soup. Now that's what I'm talking 'bout.
After it sits for a while it soup is really thick and rich, hearty and filling with tomato basil flavor enveloping the sausage and pasta. We all loved this soup and I don't have any info on freezing it because honestly it didn't last that long. So, do you prefer brothy soups or stick to your ribs soups?
With love from our Kitchen Table to yours!
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day.
Check out these fab soups to warm your tummy and your heart: Click on the image or the link to open in a new window. Recipe for this page is under the last photo.
Nana's Hearty Beef Stew is a family recipe with a secret ingredient to really make the flavors POP!
30 minute Midwestern Pork Stew - packed with pork, veggies & sauce that boasts a fabulous flavor with the help of a secret ingredient!
30 Minute Hearty Italian Basil Sausage Soup
makes approximately 16 cups
1 pound mild Italian chicken sausage (or pork)
1 stalk celery
1 tablespoon extra virgin olive oil
8 cups chicken broth (or 8 cups water and 4 Tbsp chicken bouillion)
1 tablespoon dried Italian seasoning
1 (15 ounce) can cannellini beans, rinsed and drained (white beans)
1 (14.5 ounce) can fire roasted diced tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 pound dried orecchiette pasta (or shells)
2 cups fresh basil leaves, rough chopped
Heat a 12 quart pot over medium high heat. Add olive oil and sausage. Peel and chop carrots, add to pot. Wash and chop celery. Cook sausage until browned on each side and stir vegetables. Once sausage is browned on each side remove from pot and add all remaining ingredients except pasta and basil. Bring soup to a boil.
Meanwhile slice sausage into coins and add to soup. Once soup comes to a boil add pasta and basil. Cook until pasta is cooked through stirring occasionally, about 10 minutes.
Serve and enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.