It was just cool enough to bring out one of my favorite soup recipes. We are still hanging out in the high 60's to low 70's which makes for enjoyable weather during the day and then dips down just enough at night so I can break out my flannels! :)
I make a big batch of this and freeze it in individual ziplock containers so Kevin and I can take them in our lunch. It makes for a great lunch on those chilly afternoons ~ and it's quick and easy. Gotta like that!
Italian Vegetable and Chorizo Soup
{double batch recipe}
2 cups baby carrots sliced
2 1/2 cups baby bella mushrooms thinly sliced
1 large white onion roughly diced
8~10 handfuls of chopped kale
6-8 garlic cloves minced
4 medium tomatoes roughly chopped
1 can fire roasted tomatoes
1 large can tomato sauce
8 cups chicken broth
1 pound {give or take} chorizo sausage
2 tsp thyme
1 tsp pepper
pinch of salt
parmesan cheese
1/2 box of ditalini pasta cooked according to directions on box. I've also used orzo which is very good.*I don't add my pasta directly to the soup as it will absorb the liquid over time turning it into more of a stew consistency.
Remove sausage from casing and crumble into soup pot. Cook over medium high heat until thoroughly cook. Remove from pot when done and set aside. To absorb some of the fat, I lay it on a couple layers of paper towel.
Using some of the remaining fat in the soup pot, add onions, garlic, carrots, and mushrooms. Saute for approximately 5 minutes over medium heat. Add the chopped tomatoes and cook for an additional 3 minutes.
Add the fire roasted tomatoes, tomato sauce and chicken broth. Cook until well combined.
Toss in the thyme, salt and pepper.
Let soup simmer for at least 20 minutes.
I add the kale about 5 minutes before serving since I prefer it just slightly cooked. If you prefer yours to be softer, add it to the soup sooner.
Ladle a small about of pasta and soup into bowls and grate on a little parmesan cheese.
Enjoy!
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