Park Slope Recipe by Tiny New York Kitchen: Victoria's Italian Sausage Soup

Victoria's Italian Sausage Soup

This soup is a meal in itself and perfect for this fall weather.

INGREDIENTS:

• 1 Pound Mild Italian Sausage
• 2 Cups Chopped Carrots
• 1 Large Chopped Red Onion
• 1 Cup Chopped Celery
• 3 Tablespoons Butter
• 1/2 Cup Chopped Fresh Parsley
• 1/2 Cup Sliced Mushrooms
• 3 Cups Chicken Broth
• 2 Cups Cooked Garbanzo Beans
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Freshly Ground Pepper
• 1 Teaspoon Sage
• 1/2 Cup Water
• 2 Cups Grated Parmesan Cheese

DIRECTIONS:

Slice and remove the casings from the sausage. In a large size skillet sauté the sausage for 5 minutes. Drain off any grease. Add the carrots, onions, celery, mushrooms, butter and sauté over a low heat until the vegetables are soft.

Add the parsley, chicken broth, garbanzo beans, sage, salt, pepper and water. If you don’t have time to cook your own garbanzo beans then using canned is O.K.

Cook on low for 40 minutes. Remove from the heat and serve hot. Parmesan cheese is for topping the individual soup bowls. Serves 4 people.