MOM’S HOT ITALIAN SAUSAGE WINTER SOUP
(from kylerhea’s recipe box)
If you are making a HUGE pot….hot Italian sausage (Kroger brand is just as good as Johnson Brothers)
If you want to tone down the spiciness, use half hot Italian and half mild Italian sausage, ground beef or ground chicken.
Source: Mom (from RecipeThing user bradleygirl) (from RecipeThing user joomster) (from RecipeThing user marycorn)
Ingredients
- 2 lbs hot Italian sausage
- 1 large onion, chopped
- Lots of fresh garlic, finely chopped - or garlic powder or minced garlic in those jars.
- Fresh dill
- Chicken base or boullion or broth, whichever you prefer.
- Potatoes
- Carrots
- Squash
- Macaroni or noodles - not too much.
Directions
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Use a sharp knife to slice down the entire side of each sausage casing, drop sausage into the pot, and fry on medium heat, while breaking it up as finely as possible. Add the onion and garlic or garlic powder as sausage is frying.
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After meat is cooked, pour off most, but not all of the drippings.
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Add as much water as you will need for the entire pot of soup, then add chicken base, sliced carrots and diced potatoes (lots of potatoes make the soup very hearty). After carrots and potatoes are done, add the squash and macaroni/noodles. It’s nice to add something green, too: frozen green beans or peas or fresh chopped spinach , etc. You don’t want to cook it too long after you add the macaroni produce b/c the macaroni will turn mushy.
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Season it to taste (you may need to add more chicken boullion) and add the fresh dill.
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Serve with sour cream and Tabasco to clear everyone’s sinuses. Yum!