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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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The meat juices give this colorful soup a rich and spicy flavor, as well as a nice sheen. I supsect it could be made healthier (and maybe just as tasty) with Italian turkey sausage. Ingredients:
4 cups chicken broth |
1 lb hot italian sausage |
1 cup potato, diced |
1 cup sweet corn (frozen or fresh) |
1 red bell pepper, diced |
1 (14 ounce) can diced tomatoes, undrained |
1 tablespoon brown sugar |
Directions:
1. Bring stock to a boil in a large pot.
2. Add potatoes to stock.
3. Boil for 10 minutes (meanwhile, do the next step).
4. Remove sausage meat from casings and form into 1/2 meatballs.
5. When all meatballs are formed, gently add them and the red bell pepper to the broth.
6. Turn down heat to medium (simmering) and cook for 5 minutes.
7. Add tomatoes in their juice, corn, and sugar.
8. Stir all ingredients together.
9. Simmer (uncovered) on medium-low for 20 minutes, stirring occasionally.
10. Enjoy!
11. Optional: for added flair, serve with a french baguette and your favorite zinfandel or merlot.
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