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Hearty Primavera Sausage Soup
- Prep. 10 min
- Cook time 40 min
- Foodies. 6
- Print the recipe
Ingredients
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1 package of Dalisa primavera sausages (375 g)
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1 onion, chopped
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5 cloves garlic, chopped
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1 cup (250 mL) carrots, diced
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1 cup (250 mL) baby potatoes, quartered
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2 celery stalks, diced
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1 green bell pepper, diced
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1 cup (250 mL) kale, chopped
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¼ cup (60 mL) flour
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½ cup (125 mL) white wine
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6 cups (1.4 L) chicken broth
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1 cup (250 mL) 15% cooking cream
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1 cup (250 mL) grated Parmesan cheese
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1 tbsp (15 mL) olive oil
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Pinch of crushed chili flakes
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1 tbsp (15 mL) dried oregano
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Salt and freshly ground pepper
Preparation
- In a pot over medium-high heat with olive oil, cook the sausages, breaking them into pieces, for about 5 minutes or until they’re browned.
- Add the garlic, onion, carrots, potatoes, celery and bell pepper and cook, while stirring, for two minutes.
- Add the flour, chili flakes and oregano. Season with salt and pepper, then stir to coat.
- Deglaze using the white wine while scraping the bottom of the pot to free the brown bits from the meat, then reduce for 1 minute.
- Add the chicken broth and bring it to a boil. Reduce heat to low, add the kale and simmer for about 25 minutes or until the potatoes are tender.
- Stir in the cream and Parmesan cheese. Taste and adjust seasoning if necessary.
- Serve with a few Parmesan cheese shavings.
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