Spicy Italian Soup with Sausage
Italian Soup with Sausage
Servings: 10
Ingredients
- 4 quarts broth beef broth or chicken broth See Notes
- 1 large can San Marzano tomatoes
- 2 tablespoons olive oil to cook sausage
- 1 pound loose Italian sausage
- 1 large onion diced
- 4 carrots diced
- 4 celery stalks diced
- 2 turnips peeled
- 1 small head cabbage
- 1 can red beans
- 1 can white beans or chickpeas
- 1 tablespoon sea salt up to, taste as you go
- 2 teaspoons freshly ground black pepper
- handful parsley leaves
- 2 bay leaves
- 1 tablespoon bomba sauce see notes
- 1 to 2 cups chopped kale
- 1 handful parsley
- olive oil for drizzling
- Grated Pecorino Romano or Parmesan Cheese for Serving
Instructions
- Bone broth can be made in advance and frozen or started 24 hours in advance. Another option is to use 4 quarts store bought organic broth.
- Add broth to slow cooker. Turn cooker on to time you desire. I used the six hour time.
- Chop tomatoes, and add to broth along with the juices.
- Brown Sausage in large frying pan with oil.
- Remove sausage to a dish, and add celery, carrots, onion, cabbage to pan.
- Sauté lightly for just a few minutes to open up flavors. You are not fully cooking.
- Add sausage, and vegetables,(except for kale) to broth.
- Rinse beans with cold water. Drain. Add to broth.
- Add 2 tablespoons Spectrum Cayenne® Pepper Olive Oil
- Add in a handful of parsley, bay leaf, 1 teaspoon salt, 1 teaspoon black pepper.
- Cook in slow cooker for 4 to six hours. I chose six hours.
- Stovetop Option: Cook on low for at least 2 hours making sure cabbage is cooked through.
- Remove ribs from kale. Chop. Add to soup about twenty minutes prior to serving., so that kale is not overcooked.
- Taste for seasoning. Add more salt and pepper as needed.
- Garnish with chopped parsley.
- Serve with Spectrum® Cayenne Pepper Olive Oil and grated cheese.
Notes
Regarding broth, use either chicken or beef.
Instead of cayenne olive oil, use olive oil and add in red chili flakes according to the heat you prefer.