Italian Chicken Sausage Soup
Fresh, sweet Italian sausage simmered in a broth spicy Harissa-flavored savory broth with fresh crisp broccolini, red bell pepper, carrots, mushrooms, and a mixture of farro and Israeli couscous.
Servings 4 servings
Calories: 548kcal
Ingredients
For the Aromatics
- 2 tablespoons olive oil
- 1 pound Italian Sweet Chicken Sausage or pork
- 1 medium onion small diced
- 1 medium carrot small diced
- 2 cups cremini mushrooms quartered
- 4 garlic cloves minced or garlic-pressed
For the Soup Base
- 2 teaspoons Italian herb seasoning
- Salt and pepper to taste
- ¼ cup Sauvignon Blanc white wine
- 1 tablespoon Harissa paste
- 1 cup crushed fire-roasted tomatoes
- 4 cups low-sodium chicken broth
Grains, Vegetables, & Cheese
- ½ cup instant farro
- ½ cup Israeli couscous (pearl couscous)
- 1 medium red bell pepper large dice
- 6 ounces broccolini cut into thirds
- 2 cups spinach or kale
- 2 cup arugula or winter greens mix
- ¼ cup grated Italian cheese blend
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Heat the Dutch Oven: Heat oil in a Dutch oven on medium-medium heat. While the Dutch oven heats, prepare the sausage.
- Prepare the Sausage: Remove the sausage casing with scissors or a knife. Then, cut the sausage into 1-inch pieces. Add and spread out the sausage evenly and brown by letting it sit for 3 minutes or until golden brown. Add the Italian herb blend, salt, and pepper, combine well, and let it sit for another 3 minutes or until golden brown.
- Cook the Vegetables: Add onion, carrots, mushroom, and garlic, combine well, cover, and cook for 10 minutes or until the onions are translucent, stirring halfway. Then, deglaze the pot by adding the sauvignon blanc, scraping the bottom, and letting it reduce for 1 minute.
- Make the Soup Base: Add the harissa paste and fire-roasted tomatoes and cook down for 8 minutes, stirring occasionally to remove some of the acidity. Then, add chicken broth, cover, increase heat to high, and bring to a boil.
- Cook the Grains: Once the broth is boiling, add the farro and Israeli couscous and cook for 7 minutes covered.
- Finish the Soup: Add the red bell pepper, broccolini, spinach, and arugula, and cook for 2 minutes or until the broccolini is tender with a bite. Remove from stove, taste the broth for salt content, and add if necessary.
- Plate Up: Serve soup in a bowl and garnish with the grated cheese blend.
Video
Nutrition
Calories: 548kcal | Carbohydrates: 48g | Protein: 32g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 81mg | Sodium: 1435mg | Potassium: 692mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6221IU | Vitamin C: 96mg | Calcium: 166mg | Iron: 4mg
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