Ingredients
- 1 Pound Italian Sausage Turkey or Pork, Hot or Mild your choice
- 1 Cup Chopped Onion
- 1/2 Cup Sliced Carrots
- 1 Large Green Bell Pepper Chopped
- 2 Jalapeno Peppers Red or Green, sliced into thin rings
- 1 Small Yellow Squash Sliced
- 4 Oz. Crimini Mushrooms Sliced
- 6 Cloves Garlic Sliced
- 1/3 Cup Dry Red Wine
- 1 Tblsp. Olive Oil
- 1 Can Fire Roasted Tomatoes 14.5 Ounce Size
- 1 Cup Unsalted Chicken Stock
- 1 Tsp. Italian Herb Blend More or less to taste
- 1 Can Cannellini Beans Drained and rinsed
- 1/2 Cup Grated Romano Cheese
Servings:
Instructions
- Slice the sausage links into 1 inch chunks (this is easier if they are slightly frozen) and brown in a soup pot over medium heat. Remove the sausage and set aside. Drain off most of the fat in the pot.
- Add the olive oil to the pot and allow it to get hot. Add the onions and the carrots. Cook, stirring occasionally for 3 – 4 minutes until the onions begin to soften.
- Add the bell pepper, mushrooms, jalapeno, garlic, and squash. Cook for 5 minutes or as long as it takes for things to get soft and fragrant.
- Add the wine to the pot and stir to loosen all the brown goodies on the bottom of the pot. Add the tomatoes and the chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes or so.
- Return the cooked sausage chunks to the pot along with the cannellini beans and season with the Italian Herbs.
- Let everything simmer for another 10 minutes or so to heat things through. Taste and adjust seasonings. Add more herbs or salt and pepper as you like.
- Ladle into soup bowls, garnish with the grated Romano, and serve.
Share this Recipe
Powered byWP Ultimate Recipe
