Monday, December 06, 2010

Easy Recipe for Italian Sausage, Tomato, and Macaroni Soup with Basil


Every winter I try hard to remind myself there are lots of places where the weather gets much colder than it does in Salt Lake, and really I'm lucky not to be living in one of those ultra-cold spots.  (Chicago, Minnesota, and North Dakota, I'm sending warm vibes.)  Still, even if it's not as bitterly cold as some places, Utah is plenty cold this time of year.  It's cold enough that nothing sounds much better than a bowl of comforting soup.  This easy soup recipe is one I came up with for a family party, and when it was a hit at the party, I wished I'd written down the recipe.  Luckily I managed to re-create it a few days later, and now I have a few containers of this in the freezer for those cold winter nights.


This is an easy-to-make family-friendly soup recipe that can be made in just a little over a half hour.  The addition of chopped basil at the end really adds a lot of flavor, but I use chopped frozen basil, which also works well here.  If you do end up having quite a bit of this soup left over, the macaroni will absorb some of the liquid and make the soup quite a bit thicker than it would be if you ate it right away.  You can always add a bit more chicken stock when you re-heat it if you'd like a thinner soup, or just invite friends over when you make it and I guarantee there won't be leftovers.

Combine chicken stock, dried basil, ground fennel, and petite dice tomatoes with juice and let the mixture simmer to blend flavors while you cook the sausage.

Heat olive oil in heavy frying pan, then squeeze turkey Italian sausage out of the links and cook until the sausage is nicely browned; breaking apart with a metal turner.

Add the sausage to the simmering soup pot, then add a tiny bit more olive oil if needed and saute onion about 3-4 minutes, or until starting to soften.  Add minced garlic and saute 1-2 minutes more.  Add the onion and garlic to soup pot and simmer 15 minutes.

Then add 1 cup dry macaroni to the soup pot and simmer on low for about 15 minutes more, or until macaroni is soft.  (I used Dreamfields Macaroni, which is a low-carb product that tastes just like regular macaroni.)

Then add chopped fresh or frozen basil and simmer 5 minutes more.  Serve hot, topped with Parmesan cheese if desired.

Italian Sausage, Tomato, and Macaroni Soup with Basil
(Makes 6-8 servings, recipe created by Kalyn)

8 cups homemade chicken stock (or use 5 cans chicken broth)
1 tsp. dried basil
1 tsp. ground fennel
2 cans petitie dice tomatoes with juice
1 T + 1 tsp. olive oil
1 pkg. (5 links/19.5 oz.) hot or sweet turkey Italian sausage
1 onion, chopped into small dice
1 T minced garlic (or less if you're not that fond of garlic)
1 C dry macaroni (use Dreamfields Macaroni or whole wheat macaroni for South Beach diet)
1/4 cup chopped fresh basil (or 2 T chopped frozen basil)
freshly grated Parmesan cheese for serving (optional)

Put chicken stock in large heavy soup pot and start to heat.  Add the dried basil, ground fennel, and 2 cans petite dice tomatoes with juice and let the mixture simmer while you cook the sausage.

Heat 1 T of olive oil in a heavy frying pan.  Squeeze the sausage out of  casings and cook until nicely browned, breaking apart with a metal turner as the sausage cooks.  Add browned sausage to the soup pot.

Add the other tsp. of olive oil to the frying pan if needed, then saute the onions for 3-4 minutes, or until they are starting to soften.  Add the minced garlic and cook 1-2 minutes more.  Add the onion and garlic to the soup pot.  Deglaze the frying pan with about 1 cup of stock from the pot, adding that back to the soup.  Let this simmer on low heat for 15-20 minutes.

Add the macaroni, stir, and continue to simmer the soup for 15-20 minutes more, or until the macaroni is soft.  Stir in the chopped fresh or frozen basil and cook 5 minutes more.  Serve hot, with freshly grated Parmesan cheese if desired.

If you store leftover soup in the refrigerator or freezer, the macaroni will absorb some of the liquid, leaving you with a thicker soup (and puffier macaroni too!)  You can add a little more chicken stock when you reheat the soup if you want, or just enjoy it a bit thicker, which is what I did.



Printer Friendly Recipe
 
South Beach Suggestions: 
(Edit June 2011 - I have recently learned that if Dreamfields pasta is cooked for a long time or reheated it increases the glycemic index, so this recipe is probably phase 3 if made with Dreamfields.)  If made with whole wheat macaroni, this soup would be approved for phase 2 or 3 of the South Beach Diet, or any type of  low-glycemic eating plan.
More Soup Recipes with Turkey Italian Sausage:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Lentil Soup with Italian Sausage and Roasted Red Peppers from Kalyn's Kitchen
Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes from Kalyn's Kitchen
Italian Sausage, Kale, and Cannellini Bean Soup from Eclectic Recipes
Black Bean Soup with Hot Italian Sausage and Spinach from Guilty Kitchen
Yellow Split Pea, Kale, and Italian Sausage Soup from The Nourishing Gourmet
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

36 comments:

Nisrine | Dinners and Dreams said...

Kalyn, what a wonderful, body and soul warming soup. I'm going to have to try it!!

Btw, I love the blue pot with the colors of the soup :)

FabFrugalFood said...

LOVE the bright new look of your blog! So pretty!

And thanks for another flavorful Kalyn Soup. ((I have made several of yours and they have all been delicious.))

Donna

Megan said...

This looks delicious! Your soup and stew recipes are on constant rotation here in Ohio, especially in winter. I appreciate how most of your recipes can be tweaked to use what I have in the house.

I do have a question about the pasta. I am lucky to have easy access to both whole wheat pasta and Dreamfields. I love both equally!

Which one is better for South Beach?

Thanks!

Kalyn said...

Thanks everyone for the nice feedback about this soup.

Megan, I don't honestly know which is better. I'd say they are both equally good.

Joanne said...

Whenever it gets cold here, all i want to do is curl up and eat something that's going to warm me from the inside out. This sounds perfect!

Paula {Salad in a Jar} said...

I would love to have some of this soup hanging out in my freezer right now. M-m-m-m.

LibbyD said...

I hesitatae to buy sausage because I must keep my salt down, so now I stir-fry a mixture of ground pork and beef plus all the seasoning s that you would find in a particular typre of sausage, i.e. for Italian: garlic, oregano, thyme, chili pepper: for mid East recipes I add garlic, cumin, coriander, paprika, hot sauce. This way I get all the flavours wothout the high sodium .

Kalyn said...

Libby, you sent me to the freezer to look at a package of sausage, and there was more sodium than I realized, so great idea to make your own with spices!

CJ said...

Oh how we love soups this time of year, especially the hearty ones. I make a similar soup and sometimes add some drained and rinsed cannelini beans to it too. That idea came about out of necessity. Had some unexpected company and needed to extend the soup. It worked.

This recipe looks mouth wateringly delicious. I'm so glad I have fresh basil in the freezer! I like the extra fennel in it too. A woman of my own heart.

Kalyn said...

CJ, I don't think any recipe could have too much fennel, absolutely love that flavor.

Stanislav said...

This soup looks beautiful, I want to try it, but I think, I have leave it on weekend.

Dawn said...

Kalyn...this sounds so great! I always do the same type of soup but this would be a great alternative with the sausage and macaroni!

Kevin said...

That is a tasty looking soup!

Vittle me this... said...

lovely photo!

Jeanie said...

Looks delicious. I bet you could throw in some white beans too for some extra fiber and yum.

Sean Grey Hanson said...

Perfect macaroni soup! Good for this season.

retro sweets said...

I need one now! Wow, this soups looks delicious and soul reviving in the wintry days here in UK. Nice blog and I love the blue bowl and plate.

Anonymous said...

Just another idea - I usually freeze my soups in the stage before adding the pasta/noodles and include it to cook when I'm heating the soup to serve.

Kalyn said...

Anonymous, that would work well if you're making the soup to freeze.

From the Hillside said...

Sounds great and I look fwd to making it tomorrow evening. However, not having tried it yet, so not being exactly sure of the flavors, do you think that kale would be a good addition in this soup? Thanks!

Kalyn said...

I think chopped kale or thin ribbons of kale would be a great addition to this soup. I'd add the kale when you add the macaroni, unless you like it a little more crisp, then I'd add it when the macaroni is partly cooked. Love to hear how it turns out!

Sara said...

Hi Kalyn!

I made this tonight to keep me going through final exam revisions, and it was great! Plus, now I have a freezer full of leftovers. So simple and cheap to make and it seems like it would be fun to play around with too (like maybe adding beans as another commenter said). Not that it needs any changes at all. :)

Your recipes are a godsend to any university student. Thanks Kalyn!

Kalyn said...

Sara, thanks. I don't know if you knew that I was a teacher for 30 years, so I love hearing that I am inspiring students to cook!

CindyB said...

I made your soup recipe this evening and it was a big hit! Fennel is not one of the spices I use, so this soup gave me a new taste adventure.

I follow your blog regularly and have tried several recipes which are now in my regular rotation.

I also appreciate the comment from LibbyD about using meat with her own spices rather than the sausage. As I was making the soup, I wondered if it would be too bland (i.e., not salty enough), but found that the salt from the sausage was more than enough.

Thank you for all the great recipes you create and share from other bloggers. It's much appreciated here in mid-Michigan.

Kalyn said...

Cindy, thanks for taking the time to let me know you liked the soup. And how fun that I've introduced you to fennel. It's definitely one of my favorite flavors.

TheGirlCan'tHelpIt! said...

That looks so freakin' delicious that I HAVE to adapt it to GF and veg (should be easy:-)

Thanks Kalyn!

Kalyn said...

I'd love to hear how it turns out.

martha said...

Looks yummy. I have a very similar recipe to which I add a large back of frozen mixed vegetables!

Kalyn said...

Martha, that sounds like a good variation!

BobG said...

Tried it with a twist. I used Andouille sausage rather than Italian, and substituted some okra and Cajun spices for the basil.
I also used whole wheat pasta to keep my blood sugar down.
Turned out quite well for those of us who like spicy soups.

Kalyn said...

Bob, sounds like an interesting variation.

Basil said...

Oh, I made a vegetarian version of this soup with fake meat, and it was sooo good and warming in this cold weather that I have been having recently. I love pasta soups, and this one made a huge batch. Great, healthy, warming, and not to hard to make either.
The new layout for this blog is nice, too!

Kalyn said...

Basil, glad you enjoyed the soup and thanks for noticing the new blog design. I'm really liking it.

Jessica B. said...

Kalyn, my sincere condolences on your loss.

I made this dish last weekend and it was a hit! I've learned that many sausages in casings are in pork casings and I don't eat pork. My butcher was kind enough to add the sausage spices to ground turkey for me so I could proceed as planned with this for dinner. I'm so glad that he did. We loved it and were so glad to have left-overs to continue enjoying it for a few more days! Thank you for sharing the recipe.

Kalyn said...

Jessica, thank you for the condolences. Glad you enjoyed the recipe, and what a nice butcher you have!

5ac23d1a-d178-11e0-96f1-000bcdcb5194 said...

I know that I have previously commented on this recipe, but I just love it so much that I have to comment again! I made this for dinner last night and will be enjoying the left overs for lunch the rest of the week. I highly recommend it to anyone looking for a hearty, filling, soul warming, yummy meal.

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