For fall, there is nothing as satisfying and belly-warming as a homemade soup. I love soups that are full of flavor and offer a little bit of spicy heat to excite the taste buds. One soup that comes to mind for warmth and spiciness is the Zuppa Toscana at Olive Garden. It has little chunks of spiced sausage, potatoes, and a creamy base. My soup recipe is not a copycat of the Olive Garden soup because I wanted to add a few different veggies to mine, but it is certainly inspire by their delicious bowl of yummy goodness.
I love making soups because the emphasis is on finding a balance of flavor as opposed to precision in amounts, times, and temperatures. Sometimes the best soups are born from mistakes or missteps that lead to a new and interesting flavor. As long as you have an open mind and taste the soup frequently, then you generally can't go wrong. This is my favorite type of cooking!
Hearty Italian Sausage Soup Recipe
- 1 Lb Mild or Hot Italian Sausage
- 3 Medium-sized Russet Potatoes, diced
- 1 Large Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 1 Large Carrot, diced
- 2 cloved of garlic, diced
- 3 cups Chicken Broth
- 2 Cups Water
- 3 Bay Leaves
- 1 tsp Black Pepper
- 1 cup Heavy Whipping Cream
- Cook the sausage over medium heat in a large pot while breaking it into small pieces.
- Once the sausage is browned, remove it and then add the onion, carrot and potatoes to the pot. Cook for about 3 minutes.
- Return the sausage to the pan and add the bell pepper, garlic, chicken broth, and water. Bring to a boil.
- Turn the burner to simmer and then add the bay leaves and black pepper.
- Allow soup to simmer for at least 1 hour to get a full, rich flavor.
- Add the cream during the last 10 minutes of cooking.
- Serve with a crusty bread or crackers.