I don’t know about you, but when the temperatures drop below zero, I think comfort food. High on my list of comfort food for the winter is soup. Chicken, tomato, beef barley, I love them all. But on a recent cold winter’s day, I wanted something different, something that I never have had before. So I added a little of this and a little of that. Voila, Hearty Italian Peasant Soup was born.
When I was at the store trying to figure out what was going to make it in my pot of soup, I couldn’t take my eyes off of the cabbage. Then I couldn’t take my eyes off of the squash. Oh yeah, I couldn’t take my eyes off of the carrots. Well you see my dilemma, I couldn’t take my eyes off of anything. I went to the store hungry and with no direction.
I quickly had to reel in my thoughts and figure out what direction that this soup was going to take. As I stood in the crowded grocery store, it came to me. All of those great vegetables were going to find a home in my big stock pot.
Once I knew what veggies were going to take a nice long bath in my soup, I had to decide on a theme. I knew that I had Italian sausage back at the house. Then it all made sense. Go Italian.
With this new revelation, I quickly ran about the store throwing things in my cart like a madman. I was a man on a mission. A soup mission that is. Beans, canned tomatoes, garlic, beef broth, hot sauce (yes you read it right, I said hot sauce), they all found a place in my cart. Once I had gathered all the ingredients up, it was time to go home and put it all together.
The soup went together really fast. Once the meat was browned and the onions were sauteed, the veggies were chopped and everything else was basically dumped into the pot. When all was said and done, I got exactly what I wanted, a great bowl of soup to warm me up on a cold winter’s night.
Never Miss Another Platter Talk Recipe
- 1 lb Ground Italian Sweet sausage
- 1 med white onion chopped
- 3 tbs olive oil
- 2 tbs minced garlic
- 8 cups beef broth
- 1 28 oz can crushed italian tomatoes
- 1 14½ oz can fire roasted tomatoes
- 1 6 oz can tomato paste
- 1 15.5 oz can Cannellini beans
- 1 cup yellow squash
- 2 stalks of celery chopped
- 1½ to 2 cups carrots chopped
- 1 small head of cabbage chopped
- 3 tbs italian seasoning
- 2 to 3 dashes hot sauce
- ½ tsp crushed red pepper flakes
- salt and pepper to taste
- In a stock pot, over medium heat, cook the ground Italian sausage until browned.
- Remove sausage from pot.
- Add the olive oil to the pot.
- Once the olive oil has warmed, add the onions and cook until transparent.
- Add the garlic and cook for a minute or two.
- Push the onions and garlic to one side of the pot and add the tomato paste.
- Stir the tomato paste until it deepens in color.
- Add the sausage back to the pot and stir until onions, garlic, meat and tomato paste are incorporated.
- Add the remaining ingredients to the pot and stir.
- Bring soup to a boil, then place a lid on the pot and lower heat to a simmer.
- Simmer the soup on low for an hour or two, or until the vegetables and soft and cooked through.
- Serve with some freshly grated cheese on top and a slice of crusty bread.