This Winter, Make Yourself a Winter Chicken Sausage Soup
Soups are usually a common dish in the wintertime, and especially when January rolls around, winter gets really cold in the East! I’m doing a soup collab on Instagram with a fellow foodie, and we’ve come up with a cool idea to post a different colored soup every week of January. The first week was a red theme, so I decided to make a winter chicken sausage soup!
In most cases, soups are not hard to make, because you can slap together and call it a day. That’s what this soup was, and it derived from me figuring out what to eat one night, and I just happened to have a handful of these ingredients left in my fridge.
Tips to make a great chicken sausage soup?
- Use beef or chicken stock in this soup. This will bring better flavor than veggie stock!
- I got my chicken sausage from Stew Leonards, the sweet italian kind, but you can certainly use other italian sausage, too! Those two would be great because it pairs well with tomato.
- Use Rao’s Homemade Marinara sauce, or one that is a very basic, solid tomato sauce! It goes a long way, don’t cheap out because a lot of the flavor comes from the sauce!
I had chicken sausage links leftover from a previous package, and all I did was take them out of the casing and made them into 1 inch balls. I pan fried them over medium heat and cooked the rest of it in the soup. You can probably use regular meatballs or whatever sausage you have on hand. The rest is putting together the soup base which takes about 5 minutes!
Read on for the full recipe!
Chicken Sausage Soup
A warm, tomato based chicken sausage soup perfect for the winter season
- 4 links chicken sausage (taken out of casing)
- 1/2 quart beef stock (or chicken stock )
- 1 cup Raos Marinara Sauce
- 2 cups water
- 2 tbsp olive oil
- 5-6 mushrooms (chopped)
- 1/2 medium eggplant (chopped)
- 1/4 onion (chopped)
- Handful frozen spinach
- 1/2 tsp marjoram
- 1/2 tsp oregano
Cook the chicken sausage
Take the sausage links out of the casing.
Portion out and roll out the sausage into 1 inch balls
Head a pan over medium high heat
Pan fry the sausage balls, by placing them on the pan evenly (do not crowd the pan) and cook for 2 minutes without moving. This will allow the meat to sear.
Turn the balls and cook for another minute and turn off the heat and set aside
Soup base
Begin by sauteing onion, eggplant and mushrooms in the pot with the olive oil over medium high heat for several minutes. Mushrooms and eggplant should begin to soften and onions becoming translucent.
Add in beef broth, water and Raos marinara sauce, stirring all the ingredients together
Toss in the frozen spinach and meatballs in the pot and stir occasionally
Add in oregano and marjoram spices, and additional salt and/or pepper if you need more flavoring.
The soup is ready to eat! Eat immediately, or keep in a glass container for up to a week in the fridge.
I hope you enjoy making this soup as much as I did! This will be a staple soup moving forward in our home!
Love,
Rina
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