Almost Italian Sausage Soup
I wanted a nice Italian soup to go with a special lasagna dinner. I was craving an Italian style soup like an wedding soup, but wasn't certain how to make it without meat. I didn't want a minestrone, pasta fagioli, tomato Florentine or potato soup. I kinda wanted a little of each! I came up with this and it was light, refreshing, delicious and SPICY!
Servings: 6
Cost: 8
Equipment
- Stock pot
Ingredients
- 1 18.3 Oz Jar Diced Tomatoes I use Jovial organic diced tomatoes in a glass jar
- 1/2 Fennel Bulb About a cup
- 1/2 Sweet Vidalia onion About 3/4 cup
- 2 Mini bell peppers
- 6 Mushrooms
- Can Cannellini Beans Use low sodium
- 2 Cups Spinach
- 6 Cloves Fresh garlic
- 1/2 Cup Orzo
- 2 Tbsp Calabrian Chili Trader Joe's Italian Bomba hot pepper sauce
- 1/2 Tsp Herbe De Province
- 1 Tbsp Fresh oregano
- 1/2 Tsp Fennel Seeds
- 1/2 Tsp Black peppercorns
- Himalayan salt To taste
- Water As needed
Instructions
- Add the tomatoes and beans to a large stock pot. Do not drain.
- Soak oregano and spinach in water to remove the dirt, seeds and possible insects. Set aside while preparing the remaining ingredients.
- Slice an onion in half. Slice one of the halves in two then slice crosswise to make 1/4" slices. Add to stock pot.
- Peel and crush garlic. Add to stock pot.
- Remove outer leaves, top and bottom from fennel bulb. Slice in half. Slice again into 1/4" slices (similar to onion). Add to stock pot.
- Slice mini bells in half and remove the seeds. Slice the peppers into 1/4" slices. Add to stock pot.
- Clean mushrooms and slice into 1/4" slices. Add to stock pot.
- Add Calabrian chili and seasonings to stock pot. Add enough water to cover the ingredients by an inch.
- Set the burner to medium heat and bring the soup to a boil. Turn down to a simmer.
- After 10 minutes, bring the soup to a boil again and then add the orzo. Let the soup continue a slow boil for about 3 minutes then turn the heat back down to medium to simmer. Orzo will sink to the bottom and start to stick so you will need to stir gently with a wood spoon to prevent sticking.
- Drain your spinach and oregano. Strip the leaves from your oregano and add to the soup.
- Chop your spinach and add to the soup about 3 minutes before serving.
- Ladle into bowls and enjoy.
Notes
This is a Snap Pea Sheep recipe!
This is similar to my tomato Florentine but with the added mushrooms, fennel and peppers, it takes on a flavor remenicient of Italian sausage.
I used fresh oregano here. If you use dry oregano, use about 1/2 Tsp. I used three 6" strands of fresh oregano from my garden.
I am sold on Jovial brand tomatoes because they are organic and come in a jar. I NEVER use canned tomatoes because the acid leeches the metal from the can. You can use a pound of fresh, peeled tomatoes if you prefer.
This soup is very spicy but you can adjust up or down depending on your preferred spice level.
I use whole, black peppercorns in soups because my husband loves that hit of black pepper. You can use ground pepper if you prefer but use half the amount I specified for the peppercorns and adjust to your taste.