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Italian Sausage Soup

Italian Sausage Soup

September arrives and all of a sudden, soup is back on the menu! With the cooler nights this Italian soup is sure to please. It’s rich and can be made richer by adding a can of coconut milk at the end. The version is dairy free, and decadent! The coconut milk makes this soup over the top, but if you are wanting a lighter version, skip it and toss your kale in at the end just before serving.

Serves 6

1 pound ground Italian Sausage (I used farm-fresh pork from TJ’s Big Horse Farm)
1 pound mushrooms of your choice, chopped
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery, chopped
2 large carrots, chopped
3 cloves garlic, chopped
I cup organic wild rice, raw
I can white Cannellini Beans
1 32-ounce container of organic chicken stock
1 cup dry white wine
3 cups water
About 2 tablespoons each chopped fresh sage, rosemary and thyme
½ teaspoon fennel seeds
Salt and pepper to taste
One can organic coconut milk
1 cup or so chopped kale

In a large pan or Instapot add your olive oil and get it hot. Add your sausage, chopped veggies, herbs, garlic, and cook until sausage is done all the way through. Next add your rice, beans, stock, wine, water, and salt and pepper.
Let simmer until the veggies and rice are tender, about 45 minutes to an hour. If using an Instapot, put on soup setting.
Once everything is tender, you can add chopped kale and a can of coconut milk (if desired), let simmer another 7 minutes and serve.



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