The Most Delicious Italian Sausage Soup

If you’re craving a warming winter soup, then I’m here to say you must (yes, must) try this Italian sausage soup! It’s full of robust flavor and a recipe I can’t seem to stop making. We love this hearty soup with a crusty sourdough bread as mentioned in this video, or with our Rosemary Garlic Bread. Happy soup season!

RECIPE:
https://asimplepalate.com/blog/italian-sausage-soup/

INGREDIENTS
1 Tablespoon olive oil
1 lb Spicy Italian sausage
1 medium to large yellow onion, diced
2 cups carrots, finely diced
1 cup celery, finely diced
5-6 garlic cloves, minced
1/3 cup white wine
2 Quarts (64 fl oz) chicken stock/broth
2 14 oz cans chickpeas, rinsed and drained
1 rosemary sprig, or 1 teaspoon of dried rosemary
1 medium to large Parmigiano Reggiano cheese rind
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
4 cups kale, roughly chopped

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hey everyone welcome back to my kitchen I’m Bethany and today’s recipe I’m going to be showing you how to make a delicious Italian sausage soup it’s filled with bites of vegetables to make it a little bit heartier and healthier and it just has a really surprising depth of flavor in it that comes from a few ingredients that we’re going to be using it is definitely up there in one of my favorite soups that I’ve ever made that says a lot because I make a lot of soups so let’s get right into it [Music] all right so the first thing that we want to do is get our sausage heated up so I have a 7 qu Dutch oven pot and so I’m going to first put a tablespoon of olive oil in the pot and then I have one pound of Italian sausage here it’s spicy Italian sausage and mine is in the casing I’m just going to remove it from the casing this was from a local market so just figured I would take it out of the casing and I’ll break it up in the pot as well and I really like using a spicy Italian sausage for this soup because it adds so much flavor to the soup but you could also do a mild Italian sausage or sweet whatever you like but it really think that this is the best with spicy and the sausage itself adds so so much flavor to the soup it has fennel in it herbs spices so this is a big source of flavor for the whole soup had to wash my hands after doing that and I’m going to up my heat here it’s a little low we’ll just break the sausage up with our wooden spoon my pot is really low here so I’m going to wait a second for the heat to turn up but we’re going to be cooking this just for I mean 3 to 4 minutes until the sausage is browned and cooked but while we do that we’ll chop up our safo or our vegetables for the soup [Music] all right so our sausage is done and it’s nicely cooked I have some browned edges on some of the sausage which I like a little bit of texture but not like on every single bite so now we’re going to take this out I’m just going to use a big slotted spoon that I have and place it on just a bowl that has some paper towels in it just to kind of soak soak up a little bit of the extra grease and we’re going to cook the safo and everything in here it’s okay if we leave some of those sausage bits in there and if you do not want all this grease in your soup you can drain um just a little bit in there it’s not a ton so we’ll set that aside and then we’re going to cook our safo so now that we removed the sausage um we’re going to add one medium to large diced onion I got onion flying everywhere it’s on the floor falling out of the pot so we have one medium to large onion and then I actually measured the vegetables in the safo because sorry I’m Ti from the onion but I actually measured the vegetables because when I made this in testing I found sometimes that I was doing too much vegetables are too little so I did find since they’re all different sizes the celery the carrots I just felt like I need to measure it to just have an accurate measurement of that so we’ll do two cups of finely diced carrots I always like to finely dice everything in soups just because I don’t like big chunks of vegetables in soups and then we’re going to do one cup of finely diced celery we’ll just stir that in with the nice stuff on the bottom that’ll help flavor the sefo and then we’re going to add a nice generous pinch of salt cuz this is a good amount of vegetables and I call this a safo because that’s the Italian term for the aromatics that flavor a lot of the Italian soups and stews and then in French cooking it would be called a miroa so really it’s just onion carrot celery and then you could put Garlic in that too but that’s typically just the three of those so we’re going to cook the vegetables just for 3 to four minutes we just want them to soften a little bit we don’t want to Brown them I always kind of note that because if you brown them then it changes the flavor of the soup so just softly cook them all right so our vegetables have been cooking for about 4 minutes they’re nice and soft now and I’m going to now add my garlic and I have about five to six large cloves here and I’m actually not going to use my knife I got a garlic press thanks to Drew the reason that I don’t like garlic presses and I haven’t for years is because I hated cleaning my mom’s when I was younger but this one Drew got on Amazon and it’s super easy to clean you can take that out voila makes my life very easy so I probably won’t use this all the time but I’ll use it today and then you kind of need a pairing knife to cut the top off like that all right I tried doing two at once and that didn’t work so we’ll mix that garlic in cook that for just about 30 60 seconds as as we always do with garlic it doesn’t need a lot of time all right so after the garlic we’re going to add a surprising ingredient for soup we’re going to add a little bit of white wine I’m using Pino gregio and I’m going to actually just use 1/3 cup to deglaze the pan this really adds such a robust flavor to any recipe but especially the soup so we’re just going to add that to our vegetables cook off a little bit of that alcohol so we’re going to cook that wine with the vegetables for just like 2 minutes it’s going to help flavor the vegetables I was going to add my Rosemary but this is a very sad skinny Rosemary spr thank you so we’re going to add a little bit more Rosemary than that but I like to just do Rosemary on the sprig um because the whole thing has a lot of flavor in it but I wanted to share something so in my pasta boli recipe I had some people that didn’t like um the Rosemary that broke off from the sprig so what you could do is either take it off chop it up put it in the soup and you don’t have to do the sprig or you could use um a tea bag like this and just put it in that and it’ll Infuse the Rosemary flavor in it you just have to like tie the top um and then if you’re using dried rosemary then you can throw it in the soup same thing or just put it in like a tea bag or something to just Infuse the flavor rather than actually having the pieces of it in the soup so I’m going to do two sprigs in there and I like to do it in this step just because it really helps as I’ve said in other recipes the herbs just bloom in flavor once it hits the heat all right so now we can add our sausage back in here just mix that in there next we’re going to add 2 quarts of chicken stock [Music] and then actually before I finish this one off I’m going to save it I want to use it to pury some of our beans next we’re going to do chickpeas or garbanzo beans and I had two 14 oz cans for this but I’m only going to add a part of the beans to the soup so my reasoning for not using all of the beans is because this soup sometimes you want to thicken it a little bit so it’s not super brothy and you can do that in a really easy way by puring some of the beans so we’re going to be doing that and so I just decided to do about 3/4s of a can uh rather than a whole can cuz I still want bites of beans in it so we’re just going to puree this with some of our broth before we add everything into [Music] there okay so I just puree it for about 15 seconds just for it to be creamy it doesn’t really make the soup super creamy um it just helps it th thicken it a little bit and um adds like a little touch of that rather than adding cream ourselves or thickening it with flour and then to add a really nice Umami deep flavor to the soup we’re going to use my secret ingredient the paren regana Rind and we’ll just put that right in the soup I like to use a nice large one for the soup I am coming down to the wire I have like almost none left lately and I did want to just mention that some of my rinds I’ve noticed um they’ll have like a stamp of Ink on them and just a reminder that the Rind is the outer shell that perano regano is aged in and so sometimes they’ll stamp that with like dates or numbers and if it has ink on it I won’t put that in my soup so I’ll always just cut off that part because I don’t really want that to go in my food so just be mindful that if your rind has like ink or a stamp or something on it you can just cut that part off and not put it in the dish then we’ll season this with half a teaspoon of salt and we’re also going to season it at the end to taste I just don’t want to oversalt this dish because it already has a good amount of salt with the sausage so it’s better to just pull back a little bit and then we’ll season to taste at the end and we’ll do 1/4 teaspoon of black pepper we’ll stir this all together it already smells so good you can smell that white wine and you will continue to smell it as this Cooks all right then we’re going to partially cover our pot while it cooks for most of the time we still have another ingredient that we’ll add at the end and we’re going to cook this for about 35 to 40 minutes just for all the flavors to develop all those vegetables to soften a little bit and I’ll put it on kind of a gentle simmer kind of like at medium to low heat and just stir it every so often you want to make sure that that parm rind is not slipping to the bottom we don’t want it to burn so yep we’ll cook it and then we’ll add our remaining ingredient at the end [Music] all right so our soup has been cooking for about 35 40 minutes smells delicious looks great all right now we’re going to take out our parm rind and our Rosemary sprigs there is our parm rind and you can really smell the parm rind flavor in this soup soup it just like I said it adds just a really nice salty Umami type of flavor I can’t find the other Rosemary sprig I’m like did I already take it out so we’ll find it when we find it so we have our big bundle of kale here and I using a dino or tuskin kale it has lots of different names to it um Drew actually had to drive quite far away cuz we couldn’t find any grocery stores they were all sold out of it um but this is my favorite kale to use for this soup and um the other KES are like a curly or kale which you could totally use I just find that this one is um just a little bit easier to eat and what I’m doing is I’m just going to remove the kale from the stem um just cuz the stem in this kale is just kind of not fun to eat so makes it easier to eat in the soup and I just have a huge bundle of it it should come out to about four to five cups roughly that amount you can add as much or as little kale as you’d like and we’ll just roughly chop this up I like to make sure that it is in um some nice bite-sized Pieces Just because it can be a little difficult to eat the soup if it’s really big pieces of kale all right then I’m going to add this to the soup kale is a little bit um has more of a bite to it so it does take just a few more minutes than spinach would to cook in with the soup we’ll stir that in there before I let the Kale Cook a little bit I’m just going to taste the broth I want to just make sure if I need to Salt it a little bit more it tastes great but it does need a pinch of salt okay so now I’m going to cover this and I want the kale to wilt a little bit more so I’ll cover it on a gentle simmer just let it cook for about 5 more minutes and then we can serve it up and taste [Music] it all right so we’re going to taste the soup I’m gonna put a little bit of Paran Rano on top we had the Rind in there so we got to serve it with some cheese and wanted to share that we have Drew’s beautiful sour dough here that we’re going to serve with this soup this is probably one of my favorite things to eat like ever I mean who doesn’t love homemade bread but especially sourdough and Drew and I have eaten our fair share of sourdough cuz we used to live out in Los Angeles and got Tartine out there so if you guys would like to see this recipe on our website or even Drew demonstrated on YouTube feel free to let me know in the comments is so good he’s been perfecting it for years and it goes great with this soup it’s so good I know I say everything is so good but this really is so good there’s no other way to say it it’s delicious the broth has just so much robust flavor in it from the white wine that we used and then that parmesan rind in there and the spicy Italian sausage so I actually never had sausage in a soup it wasn’t really a meat that I thought to put in a soup but my cousin’s wife Lauren gave me a soup very similar to this and it was just so delicious I was like I have to make my own version of it so that’s what you have today so thank you Lauren for the inspiration for this so yeah love all the bites of vegetables in it it’s just a really nice hearty soup but what I like is that we Blended the chickpeas so it’s not super brothy and the liquid in it actually has a little bit of body in it without using flour or anything like that to thicken it so it’s delicious and perfect for the weather we’re experiencing it’s so gloomy today we’re about to get hit with another ice storm I’m I’m really ready for winter to be over but we’ll be eating all the soups that we can in the meantime and uh also with sour dough bread or you could pair this with my rosemary garlic bread which would be phenomenal with this because this has Rosemary in it it would pair perfectly so I hope you guys get to try this recipe especially if you’re dealing with some colder weather it’s the perfect warming soup and just so so flavorful and delicious so as always feel free to let me know if you try it in the comments comments thank you so much for liking the videos subscribing commenting I truly appreciate it so much and I’ll catch you in the next recipe and I’ll see you in the comments [Music]