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Hearty Leek and Italian Sausage Soup
- Prep. 25 min
- Cook time 45 min
- Foodies. 8
- Print the recipe
Ingredients
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1 package of gluten-free Dalisa hot Italian sausages (375 g)
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1 tbsp (15 mL) olive oil
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⅓ cup (75 mL) white wine
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2 leeks, thinly sliced
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1 fennel bulb, sliced in half and minced
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2 cups (500 mL) celery, minced
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½ tsp (2.5 mL) salt
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2 cloves garlic, chopped
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1 tsp (5 mL) fennel seeds
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2 tsp (10 mL) oregano
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1 tbsp (5 mL) herbes de Provence
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¼ tsp (1.25 mL) hot pepper flakes
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2 L chicken broth
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⅓ cup (75 mL) uncooked white rice
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Pepper to taste
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⅓ cup (75 mL) fresh parsley, chopped
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⅓ cup (75 mL) fresh basil, chopped
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Zest from ½ lemon
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Drizzle olive oil
Preparation
- Mince the leeks, fennel and celery.
- Remove the casings from the sausages. In a large skillet, heat 1 tbsp olive oil over high heat. Brown the sausage meat for 5 minutes, breaking it up using a spoon and stirring often.
- Deglaze with white wine and continue cooking for 2 minutes.
- Reduce heat to medium. Add the leeks, fennel and celery. Simmer for 6 minutes, stirring often.
- Add the garlic, fennel seeds, oregano, herbes de Provence and hot pepper flakes and continue cooking for 1 minute more, stirring often.
- Add the broth, rice and sausages. Season with pepper. Bring to a boil and simmer over medium-low heat for about 30 minutes.
- Add the parsley, basil and lemon zest. Serve in bowls and garnish with a drizzle of olive oil.
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