Italian Sausage Soup

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  • Olive oil
  • 4 Italian sausage links (hot or sweet)
  • 2 large cloves garlic, crushed
  • 1 medium red onion, diced
  • 1 cup roasted red peppers, diced
  • 1 (14.5 ounce) can diced tomatoes in juice
  • 2 1/4 cups chicken stock
  • 1/2 cup white wine
  • 1 1/2 cups roughly chopped, pitted kalamata olives
  • 1 (15 ounce) can garbanzo beans
  • 1 teaspoon each dried oregano and thyme
  • Juice of 1 large lemon
  • Salt and freshly ground black pepper


Heat a large sauté pan over medium-high heat and coat with oil.
Brown sausages on both sides, then remove from pan.
When cool enough to handle, slice into bite-sized pieces.
Combine with remaining ingredients, except lemon juice, in a crockpot. Season with salt and pepper.
Cook on high for 4-5 hours or low for 6-8 hours.
Stir in lemon juice and adjust seasoning.
Serve hot.
To cook on stovetop, simmer in a heavy-bottomed soup pot or Dutch oven for 1 - 1 1/2 hours.

Recipe from Central Market Mill Creek - Culinary Resource Center
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