I made this once this past winter with a few different ingredients and regretted not writing it down. It turned out even better tonight, so here’s what I did:
3 hot Italian pork sausages
1 tbsp olive oil
1 tbsp minced garlic
2 med onions, chopped
3 stalks of celery, chopped
3 carrots, chopped
2 potatoes, diced
2 small zucchini, sliced in half and chopped
1/4 head of cabbage, chopped
10 cremini mushrooms, sliced
2 x 28oz cans of crushed tomatoes
6 cups of water
1 tbsp crush chili peppers
1 Knorr chicken stock bouillon
1.5 tbsp paprika
salt to taste
Bake the sausage for 30 mins at 425 degrees.
Heat the olive oil in a large stock pot and add onions, garlic, celery, carrots, cabbage. Cook over medium heat for approximately 5 minutes and add the rest of the ingredients. Boil the soup until the carrots and cabbage are soft. When the sausage is cooked, slice and add it to the soup. Continue to boil to release more flavour.
I usually leave mine for a few hours, and add water if too much evaporates out of the pot.
This makes enough soup that you’ll want to share some and/or freeze some! You can leave out any veggies if you don’t have them and add something else. Easy to substitute.
I make my quite spicy, so use less crushed peppers if you are sensitive to the heat.
I like mine with a bit of parmesan and cracked black pepper.