Thursday, March 12, 2015

Rene’s Hot Italian Sausage Soup

This is a favorite Soup of Rene’s it’s hardy, filling but not heavy.   Rene showed me how he makes this soup inspired by the original recipe in  Taste of Home magazine

Now Rene’s Hot Italian Sausage Soup is a potluck, blizzard, after blizzard, keep the hungry work crew working soup!!

Measuring is not my strength if I have a whole pepper I’m not stopping at ¾ of a cup.  What the heck am I going to do with 1/4 of a pepper?   The whole pepper goes in. Same with the onion and frozen veggies.  If I have a few partial bags of frozen veggies - in they go this is a very flexible recipe. 

This time I added frozen cherry tomatoes from the summer harvest when there were more tomatoes than you could eat in a day.
For less fat and cholesterol I use Hot Italian Chicken Sausage.
 Hot Italian Sausage Soup freezes great but no matter how quadruple of a recipe I make it disappears.   I keep 2 lbs of hot sausage in the freezer because it is so quick & easy to make.


Rene’s Hot Italian Sausage Soup

4 Servings Prep/Total Time: 25 min.


  • 1 pound bulk hot Italian sausage
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 cup spaghetti sauce
  • 1 ½ cup frozen vegetables - carrots, peas green beans, corn, lima bean mix( not broccoli cauliflower mix)
  • 1 yellow or orange bell pepper, red works but the sauce is red so a colored pepper keeps the stew pretty for company. should measure at least ¾ of a cup
  • 1 small onion will be more than 1/4 cup chopped onion
  • 1/4 cup white wine or chicken broth
  • 1 teaspoon brown sugar
  • 1 teaspoon minced parsley, fresh if you have it
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cloves garlic, crushed
  • 1 tsp to 1 tablespoon Red pepper flakes all depends on how much heat you like ;0)

  • Remove sausage from casing if you couldn't get it bulk.
  • In a large skillet, cook sausage over medium heat until no longer pink. (Quick tip for getting sausage out of the casing)
  • Add peppers, onion, garlic stir just enough to get the flavors blended
  • Add tomato, spaghetti sauce,  wine, brown sugar, frozen vegetables and spices
  • Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
Serve with Biscuits,  Ricotta Dumplings, good ole bread and butter works also

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