Why is it that every single time I post a soup recipe I want to scream, “SOUP!!!!” I have mentioned this like 20 times (and I am sure it won’t be the last) but my husband continually reminds me that I mention how much I love soup constantly on here (at least I know he is reading ;))
This Chicken Sausage Soup with Vegetables is one of the easiest and most flavorful soups I’ve ever created. The first time I made it, my family (parents included) ate it all in like 4 seconds and asked when I was making another batch. Yep, it’s like that.
The key to this relatively quick (less than 40 minutes start to finish!) and hearty soup is using the highest quality stock and chicken sausage you can get your hands on since that is where most of the flavor comes from.
Oh, and this makes eight 2-cup servings which freezes well so make the whole batch and stock your freezer – you’ll be happy you did!
- I used a local brand of Italian Chicken Sausage (Isernio’s) that is free of Gluten, MSG and anything artificial. Be sure to read your labels carefully and note that the seasonings in the brand you buy may slightly change the flavor of the soup. I used just under 2 lbs and have made this exact soup with both 1 1/2 and 1 3/4 pounds and both were great so use somewhere between 1 1/2 to 2 lbs :).
- Same goes for stock or broth. I used my homemade, basic chicken stock recipe but if you use store-bought, note that the sodium may be high so adjust the salt accordingly (start slow!).
- If you don’t have Broccolette, you could use broccoli, broccoli rabe or even Dinosaur Kale!
- This soup holds up really well in the fridge and freezer. If you plan to freeze some or know in advance that you will be re-heating a majority of it, add the broccolette stems and florets at the same time, cook for 1 minute and remove from heat. This will prevent them from being over-cooked.
- 1½ Tablespoons olive oil
- 1 large yellow onion, chopped
- 4 to 5 medium carrots, peeled and cut into ⅛” rounds
- 5 to 6 medium cloves garlic, finely chopped
- 2 pounds uncooked Italian Chicken Sausage, removed from casings
- 8 ounces grape or cherry tomatoes
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 10 cups chicken stock or broth (see NOTES)
- 12 ounces (3/4 lb) Broccolette, cut into 1″ pieces, stems separated from florets
- Start by chopping the onion and garlic (if you have a food processor, use it and save time!).
- Peel carrots and cut into ⅛” rounds.
- The easiest way to remove the uncooked chicken sausage from the casings is to slice a vertical cut down the center of each sausage. Then just pick them up and “peel” off the casing – takes seconds and not that messing. (Warning: Gross Picture Alert!)
- Trim ends of broccolini and cut into 1″ pieces. Separate the stems from the florets and set aside.
- Measure salt, pepper and crushed red pepper into a small dish and set aside. Clean tomatoes and measure broth.
- Heat a large soup pot over medium high heat. Once hot, add olive oil. After about a minute, add onions and carrots. Cook, stirring occasionally, for 8 to 10 minutes, until carrots are just tender.
- Add garlic and chicken sausage. Cook, 5 to 6 minutes, using a large wooden spoon to continually break up the chicken sausage as it cooks so that it is in small (not crumbles!) chunks.
- Remove sausage mixture from pot and set aside. Toss tomatoes into pot and cook 3 to 4 minutes, stirring occasionally, until blistered. Use your wooden spoon to press each tomato against the side of the pot until it bursts. Continue this, moving quickly, until all tomatoes are burst.
- Add sausage mixture back in with spices. Stir to combine and cook for 1 minute.
- Pour in broth and bring to a low boil.
- Once boiling, add broccolette stems, cook for 2 minutes and add the florets. Let florets cook 2 minutes. Remove from heat, adjust seasoning if necessary, serve and Enjoy!