This is an easy, hearty tomato and sausage soup to help ease you into fall. If it’s still warm in your neck of the woods, serve this with a light salad and a glass of Rosé and all will be well.
Tomato Italian Sausage Soup (makes 8-10 servings)
2 tablespoons butter
2 tablespoons olive oil
1 ½ cups onion, diced
½ teaspoon red pepper flakes
2 leeks, cut lengthwise and then sliced
1 shallot, finely diced
4 whole carrots, peeled and then cubed
4 stalks celery, diced
1 parsnip, peeled and then cubed
5 Yukon gold potatoes, washed (not peeled) and then cubed
½ cup white wine
two 14.5-oz cans fire roasted tomatoes
8 cups chicken broth
one 7-oz jar sundried Italian tomatoes packed in oil
1 lb raw mild Italian sausage
1 teaspoon salt
Juice of one medium-sized lemon
Step 1: Heat the olive oil and butter in a large Dutch Oven or soup pot. Add the onions, red pepper flakes, leeks, shallot, carrots, celery and parsnip. Sauté on medium until the onions are soft, about 10-12 minutes. Add the white wine. Cook on medium two minutes. Add the potatoes, fire-roasted tomatoes and chicken broth. Place the sundried tomatoes (including the oil they are packed in), in a blender. Process until smooth. Add to soup. Bring soup to a simmer.
Step 2: While the soup is simmering cut the mild Italian sausage into bit size pieces (I use cooking scissors to do this). Sauté the sausage in skillet until it is cooked through and lightly browned. Add the sausage to the soup. Simmer the soup on medium-low for 60 minutes. Add lemon juice. Season with salt and pepper. Serve with a piece of toasted crusty bread.
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