Tuesday, November 10, 2015

Soup of the Day... Italian Sausage Soup

Ancient Chinese recipe for Tiger Soup:
"First catch the tiger...."

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Italian Sausage Soup 
Adapted from recipe found on midwestliving

Makes 3 to 4 quarts 

1 pound Italian sausage (mild or spicy), casings removed, if present. 

1 large onion, chopped (1 cup) 

1 medium carrot, sliced (1/2 cup) 

1 stalk celery, sliced (1/2 cup) 

8 cups chicken broth or 2 quarts of home canned 

1 14-1/2 - ounce can diced tomatoes or 1 pint home canned 

1 15 ounce can tomato sauce or 1 pint home canned 

1 clove garlic, minced 

1 teaspoon dried oregano, crushed 

1/2 teaspoon dried rosemary, crushed 

1/2 teaspoon dried basil, crushed 

1/4 teaspoon dried thyme, crushed 

1/4 teaspoon fennel seeds, crushed 

In a pan cook the sausage over medium heat until the sausage is no longer pink. Drain well. Crumble into large chunks or slice to about 1/2 inch thick.

Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, and fennel seeds. Bring to boiling and turn off heat. Ladle soup into jars to 1 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a pressure canner for 90 mins for quarts and 75 mins for pints at 10 lbs of pressure. 

TO SERVE: Empty quart jar into a pot and bring to a simmer. Add in 1/4 cup of dried orzo pasta or finely broken cappellini pasta and heat. Or any other larger pasta that has been precooked. Top with finely shredded Parmesan cheese (optional)

Tomorrow's Soup of the Day... Italian Wedding Soup

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