Chicken Sausage & Vegetable Soup
I begin by sauteeing some onion and garlic in olive oil. When the onion is transparent, I add sliced carrots, diced celery, and chicken sausage bits (I quarter each link, then slice before adding to the pot). I saute until the veggies and sausage begin to caramelize. I add a handful of frozen green beans and stir everything together. I then add salt, pepper, and a few herbs (maybe oregano and thyme, or parsley) before adding chicken stock. I simmer the soup for at least 15 minutes (to let the flavors marry!). A few minutes before serving, I add a bit of orzo pasta. When the orzo is al-dente, serve away!
- For a richer broth, I often add a chunk of parmesan cheese (after I add the stock) to the pot. Or, if you have the real deal, you can add the parmesan rind. Just make sure you fish it out of the pot before serving!
- For a flavor booster, add fresh chopped parsley to the pot right before serving.
- For soups with Italian or Spanish flavors, drizzle a little extra virgin olive oil over each bowl of soup.