Sweet Italian Sausage Soup

Well where have you been?  I missed you!  Life projects have been all consuming, your still in my thoughts.  Want to see what has been accomplished in my absence?   Summer included dirt and digging.  We started with a blank slate and were able to get a great start on something beautiful.

Don't let him fool you...he looks cute but was sitting right in my newly watered and planted Snowberry and Ninebark bushes.

One of eight very cool, Oat Grass that are now home along side my driveway.

3 retaining walls, 6 trees, 28 bushes 112 perennials and approximately 15 yards of rock and dirt! Now do you accept my apology?!?!
Summer was an all consuming whirlwind of fun!  It will be missed.
Now that Fall is here though, my recipe resulted from excess of veggies and lack of heat, it is cold here already!  This One Dish Meal comes together very quickly, sub in your favorite veggies or use up what is still coming in fresh from your garden or local markets. 

Sweet Italian Sausage Soup
Print recipe here
1 package all-natural (5-6) Sweet Italian Sausage links
¼ C extra virgin olive oil
1 sweet onion, chopped
1 red pepper, chopped
1 C carrots, diced
1 C zucchini, diced
2 C  potatoes, diced
2 C kale, chopped small
2 C tomato, diced or 1-15 oz. can Muir Glen diced tomato
1 TB garlic, minced
1 TB dried oregano
1 TB dried basil
1-2 tsp celtic sea salt
1-2 tsp red pepper flakes
1/2 tsp fresh cracked black pepper
1 C white wine
8 C low sodium chicken broth
parmesan or mozzarella for sprinkling

1.   Place sausage in a large pot, cover with water and place on stove.  Boil over medium high heat for 15 minutes or until cooked through.  Remove from heat, set aside the sausage to cool and drain water from pot.  Rinse pot and place back onto stove.


2.  Over medium high heat, cook the garlic onions, peppers and carrots in olive oil for 5 minutes. While that is cooking, peel the casing off the sausage and chop into bite size pieces.  

3.  Add the rest of the spices, zucchini, potatoes, tomatoes and sausage.  Saute for another 5 minutes.  Add wine and simmer two minutes.  Add chicken broth and bring to a boil over high heat.  Turn down to simmer/ low, cover and let simmer 30-60 minutes.  

4.  When ready to serve, ladle into bowls, sprinkle with cheese and serve with fresh baked garlic focaccia.

Note: The soup seems a bit thin at first, potatoes will thicken up the soup base just enough after simmering. 

Today's recipes where brought to you by, inspired or adapted from:  Saved by the Egg Timer: Original


  1. It is that time of year to get back into the swing of things. I have been so out of it lately but enjoying the getting back together time with my blogging buds! I love this kind of soup and it will soon be cold here before I know it! Looks like you have gotten alot done around your place!

  2. Hi Natasha, wanted to pop and and see how you are doing. Hope all is well! You are missed. I am sure you are busy with the Holidays coming up. Take care!
    Robin Sue