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Chicken Sausage Soup with Vegetables
Start by chopping the onion and garlic (if you have a food processor, use it and save time!).
Peel carrots and cut into 1/8" 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!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.