Recipe: Italian Sausage Soup with Broccoli

 

I have made this recipe a couple of times now and I just can't get over how yummy it is. A girlfriend and I took a cooking class together on winter soups and stews and this was one of our creations. I usually freeze leftover soup because it reheats so well but even when I make a big batch of this it doesn't stick around long enough to freeze. I end up eating it for lunch all week and I don't seem to tire of it. Of course I LOVE all of the Italian flavors in it and the fresh herbs really make a difference. So here is one of my favorite recipes. I have included my own notes and substitutions.

Italian Sausage Soup with Broccoli

• 1 Lb. mild or hot Italian-style sausage (I have used sun-dried tomato chicken sausage from Trader Joes with great results - use whatever sausage suits your fancy) casing removed and cut into 1/2-in pieces
• 1 small to medium onion, peeled and coarsely chopped
• 1 garlic clove, peeled and minced (I use 3 :))
• 1 (28-oz) can Italian-style (plumb) tomatoes (include liquid)
• 1 (10.5-oz) can or 1 1/4 cup beef or chicken broth
• 2 1/2 cups water
• 2 tsp. finely snipped fresh basil (I don't recommend using dried basil but if you must its 3/4 tsp)
• 1 tsp. finely snipped fresh fennel weed (ditto on the fennel - dried fennel seed if used should measure 1/4 tsp.)
• 1/2 tsp sugar (optional - you can also just put a pinch in depending on your taste)
• 6 to 8 oz. fresh mushrooms, thinly sliced (have some fun here and use a variety)
• 2 cups fresh broccoli florets (frozen works quite well too)
• 1 cup uncooked tube-style of shell pasta (have fun with this too. I actually put in a little more than a cup......I like pasta)
• Freshly grated parmesan or mozzarella for garnish

In a dutch oven or other large heavy saucepan lightly coated with non-caloric cooking spray (forget that....I use olive oil), saute sausage, stirring frequently, over moderate heat until thoroughly browned; drain off excess sausage drippings.

Add onion and garlic and continue cooking, stirring frequently for 1 minute until onion is crips tender but not browned.

Add tomatoes, broth, water, basil, fennel, sugar, salt & pepper to taste. Reduce heat and simmer, cover ajar for 30 minutes.

Increase heat to moderate and bring to a boil. Add mushrooms, broccoli, and pasta. Continue cooking, uncovered, according to pasta package directions. Adjust seasoning to taste.

Serve hot and garnish with cheese.

YUM!