Italian Sausage Soup

A couple weeks ago, while shopping at the grocery store, I was looking for Turkey Sausage of the Mild Italian variety. What I found, was four packs available for four dollars each, and couldn’t resist buying a couple.

Now, since I went in for one and brought home eight, I immediately put them all in the freezer. They were obviously marked down so cheap because the following day was the little expiration date printed on the package. These little arbitrary dates are good guides to go by, but not necessarily true of the freshness or safeness of a food. But, this post is about sausage, and more importantly, what one can do with it.

These were all packaged in chubs, as opposed to Styrofoam and plastic wrap, and thus, take up much less room in the freezer. They are also way more easy to thaw out when you feel the need to cook with them. Simply pull out your chub… that sounds dirty… and put it in the sink and fill the sink with cold water. Your chub may float for a bit, but when it has sunk to the bottom, that means it is thawed, or at least mostly thawed and ready to use.

Having this massive hoard of Mild Italian Style Lean Turkey Sausage at my disposal, what should I make with it? Well, the first thing I decided, as it got a little chilly after a very warm winter, was make soup. This is a take on traditional, but making it easier for the everyday cook to whip up in no time.

Italian Sausage Soup

2 tablespoons extra virgin olive oil
½ teaspoon red pepper flakes (optional)
3 cloves garlic, minced
1lb Lean Turkey Mild Italian Sausage
1 onion, diced
3 carrots, diced (about 1 cup)
1 14-16oz can stewed tomatoes
1 14-16oz can white beans with juice (navy or pinto will work too)
2 cans beef stock, or about 4 cups
2 cups packed spinach, or about 4oz frozen
Salt and pepper to taste

In a large stock pot or soup pot, heat over medium and add the olive oil, red pepper flakes and garlic. When the garlic and pepper start to sizzle, stir once and add the Italian sausage in crumbles, breaking up with the back of a wooden spoon and stirring often. When the sausage has brown, add the onion and carrots and cook for 3-5 minutes more, just until the onions start to take on color. Add the stewed tomatoes, breaking up any large pieces, the whole undrained can of beans, and both cans of beef stock. Allow to come to a boil then cook for 5-10 minutes, until the carrots are cooked through. Add spinach and cook just until the spinach is wilted for fresh, or thawed and incorporated for frozen. Season with lots of freshly cracked black pepper and if needed, salt. I’m a salt freak, and don’t usually need to add any, as between the sausage, tomatoes, beans and stock, there is plenty of salt already. If you want a less salty version, replace some or all of the beef stock with water. I’d start with half and half, mostly because the beef stock adds a lot of flavor since this is a quick soup. Serve with cheesy garlic bread or corn muffins.