The Chronicle -

By Cheryl Richard
THE CHRONICLE 

Italian Sausage Soup

 

October 10, 2019

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

Ingredients

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 ce...



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