Italian Sausage Soup

Italian Sausage Soup

We are so fortunate to have fresh ingredients available to us all year round.  A good February evening should consist of a hearty soup accompanied by some fresh crusty bread, perhaps followed by cheese.



2 Large Diced Onions

4 Diced Celery Stalks

6 Minced Garlic Cloves

2 Pounds Loose Sweet Italian Sausage

3 Tablespoons Olive Oil

3 Chopped Carrots

6 Cups Chicken Stock

1 Cup Red Wine

2 Cups Tomato Sauce

1 Teaspoon Kosher Salt

1 Cup Cooked Kidney Beans

1 Teaspoon Freshly Ground Pepper

3 Tablespoons Chopped Parsley


Peel and chop the onion and carrots.  Chop the celery and mince the garlic.  Heat the olive oil in a large size heavy soup pot.  Add the vegetables and garlic.  Cook over a low heat for 10 minutes until the vegetables begin to soften.  Add the sausage and cook for 10 minutes until the sausage is cooked through.  Remove and drain on paper towels.  Place sausage and vegetables back into the pot.  Add the chicken stock, red wine and tomato sauce.  Bring to a boil and then turn down to medium low.  Add the kidney beans, kosher salt and pepper.  Stir occasionally.  Cook for 3 hour.  Remove from the heat and ladle into bowls.  Serve hot.  Serves 4





    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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