Italian Sausage Soup


I have sort of a love hate relationship with soups that have pasta in it. To me, once you add pasta to a soup it becomes more of a stew because the starch would thicken the broth and suck up all the liquid. I like more liquids than chunks of ingredients. But this soup, I must say, has both of what I prefer and I’ll tell you why. I precooked the pasta before adding to the soup so it won’t be so thick.

Some people like it thick and that’s okay…to each their own. This sausage soup is a meal in its own and a ‘one-pot’ dish if you didn’t have to pre-cook the pasta like me. But it is hearty and warming, not to mention…you can put loads of veges in it. It does sound more like a minestrone combined with Italian sausages. How this idea came about was when I was shopping for some variation of sausages. The Italian sausages sold here were a bit measly with their size, like sausages the thickness of my thumb. So I was thinking in my head how do I make the most, MOST out of it.


I’ve put them in quiches and fritatas and now this soup. If you take the seasoned minced meat out of its casings, you do get more out of your buck. This portion of soup is enough to feed like 8 people. Italian sausages have prominent seasoning and herb flavour so it’s perfect for stews, soups and casserole bakes. I didn’t even think to add more herbs because the sausages itself already has a strong taste of it.




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