
Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Dinner, Kid Friendly, Lunch, Main Courses, Make Ahead, Pork, Slow Cooker, Soups, Stews, Week Nights, Winter Warmth
Yields or Serves:
Tags: Carrots, Celery, Cheese, Chicken Stock, Chopped Parsely, Crusty Bread, Dinner, February, Fresh Ingredients, Garlic, Garlic Cloves, Hearty Soup, Italian Sausage Soup, Kid Friendly, Kidney Beans, Kosher Salt, Lunch, Main Courses, Make Ahead, Olive Oil, Onions, Parsley, Pepper, Pork, Red Wine, Slow Cooker, Soups, Stews, Sweet Italian Sausage, Tomato Sauce, Victoria's Italian Sausage Soup, Week Nights, Winter Warmth
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.
INGREDIENTS
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