As kids, our mom used to make something called “hamburger stew”-a hot combination of beef, veggies and a nice broth. It is a top-10 childhood favorite at CPM. As an adult I still make hamburger stew at least a few times a year. This soup, I imagine, is the Italian version of that childhood favorite. Our friend Reggie always says “Soup is food!” And how right she is. Good soup nourishes you deep down without making you feel like you have to be rolled into the next room after eating it. Soup has the 4 Hs – Homey, hot, hydrating and healing. Okay, I just made up the 4H thing but you can see where I was going with it. I hope you enjoy this soup as much as we did!
Italian Sausage Soup
1 pound ground Italian sausage
3 Yukon gold potatoes, peeled and cut into bite-sized chunks
16 ounces mushrooms, cut into quarters
1 carrot, diced
1 celery stalk, diced
½ red bell pepper, cored, ribbed and diced
½ medium onion, peeled and diced
2 (3-4 cloves) tablespoons minced garlic
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons fresh thyme leaves, chopped
2-3 bay leaves
1 can tomato sauce
salt and pepper to taste
Rinse and drain potatoes, mushrooms, carrot, celery, bell pepper and onion.
In a large stock pot on medium heat, combine Italian sausage and drained vegetables. Sprinkle with salt and pepper. Cook, stirring occasionally until sausage is cooked through. Add in water and all other ingredients. Stir and bring to a simmer. Adjust salt and pepper to taste. Cook until potatoes are tender.
Enjoy with some of Trish’s Buttermilk Biscuits