Italian Vegetable Soup
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Italian Vegetable Soup
Category
Soups and Breads
Ingredients
- 8 oz Italian sausage
- 1 tablespoon Fustini's Tuscan Herb olive oil
- 1/2 large onion, diced
- 1 medium leek, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 summer squash or zucchini, chopped
- 2 tablespoons Fustini's Citrus Oregano balsamic
- 1 tablespoon Fustini's Tuscan Spice blend
- salt and pepper to taste
- 2 quarts of chicken stock
- 1 80z can tomatoes, diced (or equivalent fresh, chopped)
- 3 tablespoons cornstarch, dissolved in 1/4 cup of water
Ingredients
Directions
- In a Dutch oven over medium heat, add sausage, break up and sauté, until cooked. Add olive oil, onion, leek, carrot, celery, zucchini/squash and sauté, for 5 minutes until vegetables are seared.
- Reduce heat to low, add balsamic to deglaze. Add seasonings, salt, pepper and stock. Simmer for 10 minutes. Add tomato, then lightly thicken with corn starch slurry. Simmer an additional 10 minutes before serving.
Recipe Note
Great to add cooked pasta, beans or cooked meats in the last 10 minutes of simmering.