Italian Sausage Soup

Nutrition

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Ingredients

1 tbsp Smoked Paprika

2 tbsp Sea Salt

4 tsp Ground Black Pepper

2 tsp Red Pepper Flakes

1/2 large Onion

4 chopped Celery Sticks

3 chopped Zucchini

1 tbsp Ancho Chile

2 tbsp Sage

2 tbsp Balsamic Vinegar

32 oz Chicken Stock

8 to 12 oz Spinach

1 can (optional) Pinto Beans

1 tbsp Parsley

1 tbsp Basil

1/4 cup Sugar

14 oz pack Andouille Sausage

How To Make

Below is the list of ingredients that I use to make italian sausage soup

1. Take off the skins of the sausage links and cut each link into six to seven pieces. In a 4 quarts pot, put in the sausage with salt, two teaspoons ground pepper, smoked paprika, and red pepper flakes. Brown the sausage. Once done remove and place in separate container until ready to add later.

2. In an empty pot, add the chopped onions, celery, zucchini and ancho chili and cook for approximately five minutes.

3. Then add the chicken stock, sage, balsamic vingar and lemon zest, stir and then add in the cooked sausage and let simmer for 50 minutes.

4. After approximately 30 minutes add the spinach, (optional pinto beans), parsley, basil, sugar and the other 2 teaspoon of ground pepper. Allow to simmer for the remaining 20 minutes.

You can top with grated Parmesan cheese and avocado. (NOTE: IF YOU ADD THE ANDOUILLE SAUSAGE CUT THE SAUSAGE AND ADD WHEN YOU PUT THE ITALIAN SAUSAGE BACK INTO POT)