Italian Sausage Soup
This delicious Italian Sausage Soup is made with a mix of pork/beef, vegetables, tomatoes, and seasonings to create a dish that has the flavours of Italian sausage. It is very simple to make and also very hearty, making a large amount of meat and vegetable-filled soup. Its flavour is highlighted with the addition of fennel seeds, which help to really bring forth that classic Italian sausage taste.
I find this soup particularly comforting during the fall/winter months. Like most soups, it's very warming and since it's loaded with veggies and meat, its heartiness is ideal on colder days. That being said, it can really be enjoyed anytime of year. You may find it equally comforting on a rare cool summer day. You will also likely have leftovers from this recipe, which is an added bonus.
Ingredients
- Ground beef and pork — Use a 50/50 mix or you can choose to use only one type (just pork or just beef).
- Onion
- Carrots
- Potatoes — 4 medium-large sized potatoes or 6 small. They should be around 14 oz./400 g. in weight.
- Bell peppers — You can use whichever colour(s) you want. I often use a mix of whatever I have on hand. Feel free to use a frozen mix.
- Olive oil
- Pepper
- Italian seasoning
- Garlic powder — Substitute for fresh minced garlic (~8 cloves), if desired.
- Paprika
- Oregano
- Fennel seeds
- Lentils — One can, drained and rinsed.
- Diced tomatoes — One can of 14 oz./398 ml. (or half of a 28 oz./796 ml. can).
- Tomato paste — One 156 ml./5 oz. can
- Beef broth
- Bay leaves
How to make Italian Sausage Soup
1. Cut up all the vegetables: dice the onion, dice the bell peppers, slice the carrots, and cut the potatoes into small chunks.
2. Add olive oil to a large pot over medium heat. Add the onions and bell peppers. Cook until onions are translucent.
3. Add the meat and the spices/herbs: 1/2 tsp pepper, 1 tbsp Italian seasoning, 1 tbsp garlic powder, 1 1/2 tsp paprika, 1 1/2 tsp oregano, 3 tsps fennel seeds. Break up the meat with a wooden spoon and cook until browned/no pink remains.
4. Add the diced tomatoes, tomato paste, beef broth, lentils, and bay leaves. Stir to combine.
5. Reduce heat to low-medium and cover the pot with a lid. Simmer for around 25-30 minutes (until the potatoes are fork tender). Remove the bay leaves and serve.
Notes
- If you want some heat, try adding some red pepper flakes (~1 tsp).
- Store any leftovers in covered containers in the fridge for up to 3-4 days.
This delicious Italian Sausage Soup uses a mixture of ground beef/pork, vegetables, tomatoes, and various seasonings like fennel to create a dish that is reminiscent of Italian sausage.
- 1 lb ground beef/pork (50/50 mix)
- 1 onion (diced)
- 2 carrots (sliced)
- 4 medium-low potatoes (cubed)
- 1 cup bell peppers (diced)
- 2 tbsps olive oil
- 1/2 tsp pepper
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 1/2 tsp paprika
- 1 1/2 tsp oregano
- 3 tsp fennel seeds
- 1 can lentils (drained and rinsed)
- 14 oz canned diced tomatoes
- 1 can tomato paste (5 oz/156 ml)
- 4 cups beef broth
- 2 bay leaves
Cut up all the vegetables (potatoes into small chunks, slice the carrots, and dice the onion).
Add olive oil to a pot over medium heat. Add onions and bell peppers and cook until onions are translucent.
Add the meat along with the spices/herbs. Break up the meat with a wooden spoon and cook until browned.
Add the diced tomatoes, tomato paste, beef broth, bay leaves, and lentils. Mix to combine.
Reduce heat to low-medium and cover pot with a lid. Simmer for about 25-30 minutes (until potatoes are fork tender). Remove bay leaves and serve.
- You can use only pork or only beef, if desired
- If you want to add some heat and give it more of a typical Italian sausage taste, try adding some red pepper flakes (~1 tsp)
- Store any leftovers in covered containers in the fridge for up to 3-4 days.
