Sausage Soup

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Sausage Soup

Sausage Soup

Chock-full of vegetables, thick with kidney beans and gently seasoned with garlic and anise, this soup typifies the Portuguese way of cooking. It needs only about 30 minutes to simmer.

Serves 12

Prep Time 30 min

Total Time 60 min.

Ingredients

  • 8 ounces hot Italian turkey sausage, casings removed
  • 8 ounces sweet Italian turkey sausage, casings removed
  • 5 cups water
  • 3 large white potatoes, (about 2 1/2 pounds), cut into 1/2-inch cubes
  • 3 stalks celery, sliced
  • 1 small zucchini, sliced
  • 1 medium onion, chopped
  • 1 28-ounce c whole tomatoes, chopped, juice reserved
  • 1 15-ounce c kidney beans, undrained
  • 3/4 cup sliced California Ripe Olives
  • 2 cloves garlic, minced
  • 1 teaspoon aniseed
  • 1/2 teaspoon freshly ground pepper

Cooking Directions

Step 1

Cook hot and sweet sausages in a Dutch oven over medium heat, breaking them up into small pieces with a wooden spoon, until browned and cooked through, about 6 minutes. Drain fat.

Step 2

Stir in water, potatoes, celery, zucchini, onion, tomatoes with their juices, beans, olives, garlic, aniseed and pepper. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 30 minutes.


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