QUICK SAUSAGE SOUP


There is nothing I like more on a cold and rainy day than a bowl of warm soup. It seems we have had plenty of those days lately! A bowl of soup is just so comforting and satisfying. We often think of chicken soup as healing when we’ve been sick. For me, it evokes memories of my Mom teaching me how to make noodles for chicken soup. She would always tell me how her grandma taught her how to make those same noodles.

I like to think soup-making is what I am best at when it comes to cooking. My first real chef job was at a vegetarian restaurant, where every morning I made a pot of lentil soup. I then worked at a busy bistro where I made beef stew, chicken noodle, and gallons of cream based soups and bisques.

You could say I learned many recipes, but really, I was using just one technique. It is all about layering the flavors until you have the most wonderful, appetizing pot of deliciousness! No matter if it ends up as a broth or cream soup, the method is basically the same.

Some days I want soup and just don’t have the time for all the prep work involved, so I came up with this quick recipe using only 7 ingredients. I like to keep a well stocked kitchen so I usually have the things on hand to make some kind of 30 minute soup. Triple S Farms Southern Style Breakfast Sausage has become my go-to sausage for many recipes. We like all things spicy and this sausage doesn’t play around when it comes to spice!

This is the ONLY thing I had to chop!

So little actual time standing at the stove! Using sausage adds tons of flavor!

Less than 30 minutes and SOUP’S ON!!!

QUICK SAUSAGE SOUP 1 package favorite Triple S Farms sausage 1 medium onion, chopped 1-2 tsp. Pre-minced garlic 1 package frozen butternut squash 1 package frozen kale or spinach 1 can white beans, drained 1 quart Triple S Farms chicken broth Salt and pepper, to taste In a large pot, over medium heat, melt the chicken fat that floats on top of broth and then add onion. Sauté for 5-7 minutes. Add garlic and sausage and sauté till cooked through. Add remaining ingredients and bring to a boil. Lower heat, cover, and simmer for 15-20 minutes. Season to taste. And that’s it! So basically the technique is to sauté vegetables and meat, add broth, and simmer. If a recipe ever calls for water DON’T use water. Use broth instead. You will thank me in the end! The only difference with cream soups is that you add cream at the end. So simple yet so yummy!


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