This one is simple.
We’ve been blessed with sunny rays on Vancouver Island, And what food is better to eat during sweater weather other than soup?
For us, nothing.
Sausage soup is a recipe that can really take on a whole lot of variations, so get creative in the kitchen and add whatever you have in the veggie drawer.
I change this recipe each time I prepare it, and for someone who doesn’t really eat a lot of meat; I prepare it often.
Today’s version
Ingredients:
- 4 carrots, chopped
- 5 sticks of celery, chopped
- 4 cloves of garlic
- 1/4 red onion (or white), chopped
- Handful of fresh basil
- Punch of salt
- 2 cans of tomatoes, whole or diced (preference or cupboard availability)
- 2 handfuls of pasta (preference, just not spaghetti, please)
- 2 links of sausage
- 2 tbsp of olive oil
- 1 tsp of sour cream (optional)
Directions
- Prepare and cut the vegetables.
2. Heat soup pot on medium heat.
3. Remove skin from sausage, separating the meat into chunks by hand into soup pot.
4. Cook the sausage bits until brown/cooked thoroughly.
5. Add the cans of tomatoes, salt (any of your own seasonings) and all of the vegetables to the soup pot.
6. Cook on low-medium for an 30 minutes, stirring occasionally.
7. Add the pasta and olive oil, then cook for another 30 minutes or until pasta is cooked to your liking.
Serve soup with a dollop of sour cream on top. Mix and enjoy!
