Jessie's Sausage Soup/Stew

DCLSA Cookbook
Jessie's Sausage Soup/Stew
Submitted by: Jessie Bunten, CatMet, Baker-Berry Nothing planned for dinner? Well, I had turkey sausage in the fridge; what to do with it? I continued to search the fridge for other fixins... hmmm... half a bag a baby spinach and half a clump of fresh basil left over from the sauce I made the other night???? -This is a great recipe I came up with and have been making it ever since.

Ingredients:

    • 2 Tbs olive oil
    • 6 Sweet Italian Turkey Sausage links-(we like Shadybrook Farms brand)
    • 3 oz baby spinach- rough chopped
    • 1 oz fresh basil- rough chopped
    • 1 28 oz can petite chopped tomatoes
    • dried oregano- I measure in my palm- a little more than a tsp?
    • fresh ground black pepper to taste
    • 4 oz red table wine, Malbec, Merlot... not sweet wine
    • salt if you want it salty

sausage

Directions:

This recipe can be adjusted by adding pasta, garlic and onions and/or red pepper flakes in place of gluten (onions, and garlic, among other things) for those with dietary restrictions.

1.Pour olive oil into soup pot, I count to 5, is that 2 Tbs??

2.Turn burner on high to med high.

3.Take the sausage out of the links, add to the pot and chop it up with a wooden spoon

4.Sauté until cooked through.

5.Add the chopped spinach and basil, stir to coat with sausage juice and olive oil.

6.Add the oregano, pepper and the can of tomatoes.

7.Add the wine, Stir. Cook on med to med high until its bubbly.

8.Turn heat down to low, cook for at least a half hour to 45 minutes. Stir occasionally.

9.I have added salt before and its too salty. So add salt to your taste. (Remember- There is usually salt in the tomatoes and in the sausage)

Easily doubled for when company comes, serve with warm bread.

sausage soup